This might be the first time you’re hearing of Chickpea Panisse, and honestly, I’m thrilled to introduce you to them. I’ve been on a mission to share them with all my friends and the students in my cooking classes. And it’s been nothing but rave reviews. So move over hummus, there’s a new chickpea snack in town!
This is truly a “I wish I had known about these sooner” type of moment for a lot of people. Lately I’ve been frying them up and eating them for lunch or a snack throughout the week, and they seem to go with everything in my fridge. Crispy outside, light & fluffy inside, and plays well with others. That checks a lot of boxes!
Feel Good Vibes
- Chickpea Panisse is high in plant-based protein and fiber, which helps stabilize blood sugar and keeps you full longer.
- This recipe is free of the top 8 allergens, making it a delicious snack for almost everyone.
- Chickpeas give us iron, magnesium, and B vitamins that support energy and overall metabolic health.
Ingredient Substitutions
- None recommended.
Recipe Tips & FAQs
- I highly recommend using Bob’s Red Mill chickpea flour, because I know it will work well for this recipe. You can usually find it at your local co-op or health food store.
- Unlike grits or polenta, you don’t need to “rain in” chickpea flour. You can mix the flour directly with the water in the bowl. It will not clump!
- I’m often asked what panisse means in my cooking classes. It’s a French word believed to come from the Italian “panissa,” which refers to any chickpea based recipes in Ligurian cuisine.
- It’s important to fry in high quality oil, but it can be expensive. Cut down on the cost by reusing your fry oil. Once your oil has cooled down, strain it through a fine mesh strainer into a dark container (I use the glass bottle my oil came in) and store it in a dark cabinet. It will last for 3 months or more if stored correctly. Toss when it smells rancid or gets very dark.
- An easy way to level out the top of your panisse batter is by laying a piece of parchment paper over the top. This will let you smooth the surface with your hand. Remove the plastic wrap once it’s smooth from corner to corner.
Serving Suggestions
- Serve with Roasted Chicken Thighs.
- Great with a Frittata for brunch.
- Pairs really well with a big salad like this one with Sherry Dijon Vinaigrette.
- Tastes great with za’atar spice or herbs de provence sprinkled on top and served with a garlic aioli.
Storage and Shelf Life
Make Ahead: Make the batter 3-4 days ahead, refrigerate and then fry when you’re ready.
Refrigerate: 3-4 days in an airtight container.
Freezer: no
Reheat Instructions
Preheat the oven to 425˚F and place the fried panisse on a baking sheet with a resting rack. Bake until hot and crispy, about 8-10 minutes.
Final Thoughts
If you’re not familiar with me already, I’ll let you in on a poorly kept secret: I like my life a l’il chic and a l’il bourgie, but I also like it all to feel almost completely effortless. And these Chickpea Panisse understand the mission.
Automatically chic because they are the epitome of French bistro fare, and if that isn’t chic I don’t know what is. Bourgie because they feel slightly exotic, like your french fries got a first class plane ticket. And after you’ve made them once, you’ll realize they are not complicated at all, and making them will feel effortless.
I can still remember trying these Chickpea Panisse for the first time in Paris for my 30th birthday trip. I had on a lavender cotton dress with a big floral print, my vintage Wrangler jean jacket and a thick, woven, hot pink scarf I bought in Guatemala. I’ve still got that jacket and scarf!
Some Jackie O sunglasses were definitely on my face, helping me channel my Parisian chic even through my mouthful of braces. I was sitting at a little bistro table in the 17th arrondissement when these landed on my radar, after struggling to order a bottle of water from the garçon. “Une carafe d’eau, s’il vous plaît!”
You would have thought I was butchering the word for water, judging by the way he winced. As if I had taken a dull Opinel pocket knife to the French language. It was worth the struggle once I pointed to the next table’s panisse and got my own order. They were an absolute revelation.
Have you tried this recipe yet? If so, please share your experience in the comments below. I honestly cannot wait to hear from you about this one! And don’t forget to sign up for the Everyday Alchemy newsletter here.
Chickpea Panisse
Special Equipment
- 8×8 baking dish
Ingredients
- 2 cups Bob’s Red Mill chickpea flour
- 4 cups filtered water
- 2 tablespoons extra virgin olive oil plus 2 more tablespoons for cooking
- 2 teaspoons sea salt
- Freshly cracked black pepper to taste
- 4 cups avocado oil for deep frying
- Or 2 tablespoons avocado oil for pan frying
- Flaky salt for garnish
- Za’atar seasoning for garnish
Instructions
- Place a sheet of parchment paper in an 8×8 baking dish.
- Mix together 2 cups chickpea flour, 4 cups filtered water, 2 tablespoons extra virgin olive oil, 2 teaspoons sea salt and freshly cracked black pepper in a medium sized bowl.
- Preheat a heavy bottomed 4 quart pot on medium heat. Add the remaining 2 tablespoons of olive oil. Pour in the chickpea batter and stir with a straight sided wooden spatula, making sure to scrape the bottom of the pot so it doesn’t stick. Cook for 8 minutes, or until the batter starts to pull away from the sides of the pot. It should be thick like polenta.
- Pour into the prepared baking dish, spreading all the way to the edges and smoothing out the top. Allow the batter to cool down completely for an hour in the fridge, then remove it from the mold. It should feel firm and sliceable.
- Cut the panisse into batons, about ½ an inch thick and 3 and a ½ inches long.
- Preheat the 4 cups of avocado oil to 350˚F and line a baking sheet with paper towels. If you prefer to pan fry instead of deep fry, use a nonstick skillet with 2 tablespoons of avocado oil. Cook on medium high heat, rotating the panisse on all sides until golden brown.
- Carefully add the panisse to the pot, working in batches and being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes.
- Remove the panisse from the oil and place on the paper towel lined tray. Season with flaky salt and za’atar. Serve hot. Check FAQ section for tips on how to store the used fry oil.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.