A recipe for Panisses (Provençal Chickpea Fritters)! These chickpea flour-based strips are pan-fried until golden with crisp edges and a creamy center.
Sometimes called Chickpea Fries when shaped into strips, Panisses are naturally gluten-free and vegan fritters formed with simply a combination of chickpea flour, water, olive oil, salt, and pepper. They are perfect for a savory snack or as a side of a larger meal.
The recipe I am sharing today is especially popular around Marseille (Panisse de Marseille, Panisse Marseillais), but different versions can be found across the Mediterranean.
Start by whisking sifted chickpea flour into simmering water to form a thick batter, then transfer to a greased baking dish to set for a few hours in the refrigerator.
Once chilled, cut into strips and pan-fry in olive oil to create thin and crispy edges with a creamy center.
I enjoyed the Panisses hot from the pan with a sprinkling of salt and black pepper and alongside a glass of Rosé wine. You can also pair them with a favorite dipping sauce or sprinkle additional dried herbs/spices over the top.
Chickpea Flour
Chickpea flour (farine de pois chiche, garbanzo bean flour, farina di ceci, Kichererbsenmehl) is a pale, lightly golden flour made from ground dried chickpeas. It can be found in markets with Mediterranean ingredients and in the gluten-free section of larger American grocery stores.
Look for a finely-milled flour to create that smooth, creamy texture. As a note, some brands may differ with gluten-free safety due to cross-contamination during processing. Check the label before using.
For those in Northern Virginia, I made these fritters with an Italian chickpea flour (farina di ceci) from Caffe Bottega Italiana in Leesburg.
Shaping the Panisses
Variations in shapes and styles of these chickpea fritters can be found across the Mediterranean.
You will also find the flatbread, pancake-like shape called Socca in Nice (Cade in Toulon and Farinata across the Italian coast) and the thicker Karantika in Algeria.
For these Panisses, I chilled the thick batter in an olive oil-coated 8×8 inch (20×20 centimeter) baking dish, then cut the mixture into rectangular strips about 4 inches (10 centimeters) long and 1/2-3/4 inch (1.25-2 centimeters) wide.
They can also be formed into other shapes such as triangles, squares, or even rounds/half moons using greased saucers.
A Few Panisse Tips
I came across two ways of making the Panisses. Some recipes slowly add sifted chickpea flour to simmering seasoned water, while others slowly add cold water to the chickpea flour. I went with the simmering water.
Sift the chickpea flour before adding to the water. This will create a more smooth mixture. Once the water comes to a boil, reduce to a simmer before slowly adding the flour.
If there are just too many thick lumps in the batter after consistent whisking, remove the mixture from heat and use an immersion blender to create a more smooth texture.
Adjust the salt and pepper as desired. I like to add 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon (15 milliliters) olive oil to the dough, with more flaky salt and pepper sprinkled over the top immediately before serving.
Once you have formed the thick chickpea batter, transfer the mixture to an 8×8 inch (20×20 centimeter) baking dish coated with olive oil.
Completely grease the baking dish with olive oil to prevent sticking. The set batter should easily release once it is completely chilled.
Work quickly to transfer the batter to the baking dish. Once you remove the mixture from heat, it will start to set quickly as it cools and become more difficult to spread into an even layer.
Make sure the chickpea mixture is completely chilled and set before slicing and frying. Allow for at least 3 hours and up to overnight.
I pan-fried the Panisses in a thin layer olive oil, but have also seen them deep-fried.
Looking for more French recipes?
Try my:
- Fougasse aux Herbes de Provence
- Pistou (Provençal Basil Paste)
- Broyé du Poitou (Shortbread from Poitiers)
Panisses (Provençal Chickpea Fritters) Recipe
Adapted from Rustic French Cooking Made Easy
Panisses (Provençal Chickpea Fritters)
Ingredients
- 4 cups (1 liter) water
- 1 tablespoon (15 milliliters) olive oil plus more for greasing the pan and frying
- 1 teaspoon salt plus flaky sea salt for serving
- 1/4 teaspoon freshly ground black pepper plus more for serving
- 2 cups (230 grams) chickpea flour sifted
Instructions
- Grease an 8×8 inch (20×20 centimeter) baking dish and set aside.
- Pour the water into a medium saucepan and bring to a boil.
- Reduce heat to a simmer and add the olive oil, salt, and pepper.
- Slowly whisk in the sifted chickpea flour.
- Continue to whisk continuously, especially the bottom and sides, until the mixture starts to thicken.
- Once too thick to whisk, switch to a wooden spoon and continue to stir until very thick and the mixture easily leaves the sides of the pan.
- Remove from heat and immediately transfer the mixture evenly into the greased baking dish.
- Smooth the top as much as possible with a spoon or spatula.
- Cover the baking dish with plastic and refrigerate for at least 3 hours to overnight to set.
- Once the chickpea mixture has completely set, carefully flip it out of the baking dish and onto a cutting board.
- Use a sharp knife to cut the square in half, then slice batons about 1/2 inch (1.25 centimeters) thick.
- Line a plate with paper towels and set aside.
- Place a non-stick or seasoned skillet over medium heat and cover with a thin layer of olive oil.
- Pan-fry the chickpea fritters in batches, taking care to not overcrowd, and turn until golden on each side.
- Once golden on all sides, transfer to the paper-towel lined plate and repeat with remaining fritters. Add more olive oil to the pan as needed.
- Serve the Panisses immediately while still warm with a sprinkling of salt and pepper.
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