Chickpea Frites (fries), known as panisses in the south of France, are made by slow cooking chickpea flour and water till it makes a thick porridge. When pressed and cooled, they are cut into finger sized shapes and deep fried. They are simple to make, and keep unfried for up to a week in your refrigerator. They are perfect as a stand alone snack, and go great with roast chicken, lamb, beef and seafood.
Try making a batch this weekend!
- 2 c. Chickpea Flour
- 4 c. Water
- to taste Sea Salt
- to taste Black Pepper
- to taste Cumin
- to taste Herbes de Provence
- to taste Espelette Peppers
- 1/2 cup Parmesan
- Whisk flour, water, sea salt, black pepper and cumin together thoroughly..
- Pour into a heavy pot and cook slowly over low heat till thick and bubbling stirring constantly, about 15 minutes.It will thicken considerably as it cooks, and start sputtering like a chickpea volcano.
- Rub olive oil onto a cookie sheet then pour batter on and top with another pan oiled on the bottom.
- Let sit stiffen for a few hours or even better, overnight. The next day, cut into fries and fry in 350 degree oil till golden brown. Toss with salt, herbs de Provence, Espelette peppers and Parmesan.
- Serve with lamb, beef, chicken, seafood or even simply with aioli.