Combine cornmeal, chickpea flour, 1/2 tsp. kosher salt and 1/4 tsp. pepper in a large, shallow dish. Add okra slices, in batches, and toss to coat.
Heat a large skillet over medium-high heat.
When oil is hot, add okra (after shaking off excess cornmeal mixture), in batches. You will likely have 4-5 batches.
Cook okra until golden brown on all sides (about 4-6 minutes), flipping over and/or stirring in the oil frequently.