Panisse: the French fry’s cousin.

I would not have discovered this delicious dish if it wasn’t for my vegetarian roommate, and I am thankful for having tried it out!

A local snack served in most cafes in Provençal France. The Panisse is a vegetarian munchie made out of chickpeas!

That’s right! Hummus, Channa and Falafel are not the only chickpea based snacks out there!

The Panisse is crisp on the outside and creamy on the inside. A little tedious to make but the results are well worth it!

Panisse recipe:

1. Heat the water, oil and salt in a saucepan over medium heat. Once hot, but not yet boiling, whisk in the chickpea flour to remove any clumps. Continue whisking until mixture starts to thicken —about two or three minutes.

2. Switch from whisk to a wooden spoon or silicon spatula. Continue stirring, for approximately 7 to 10 minutes, until mixture becomes very thick (but not dry). The batter should hold its shape.

3. Remove from pan heat and pour onto the prepared dish. Allow to cool a bit, then refrigerate for at least an hour, and up to two days.

4. Once the mixture is chilled and quite firm, remove from dish and slice into desired shape —rectangles, thick french fries, squares, circles or even wedges. Using fun shaped cookie cutters really help the process along.

5. Heat 1/4-1/2 inch oil , in a heavy-bottomed skillet, over medium-high heat until it begins to shimmer.

6. Add the panisse in small batches, careful not to crowd the pan, and shallow-fry until nicely golden brown and crisp on each side, approximately 3-4 minutes per side.

7. Remove from pan and drain on paper towels.

Sprinkle with lemon, garlic and chopped parsley or coarse salt and fresh-cracked pepper.


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