THIS CAFE LIFE
Chickpea Fries (Panisse)
Chickpea Fries: Made from chickpea flour (besan), these golden, crispy fries are a Mediterranean favorite -crunchy on the outside, creamy inside, and perfect with a sprinkle of sea salt or a garlic aioli dip.
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Yield:
4 Appetizer Servings
Ingredients
Vegetable or olive oil for greasing and frying
1 C. Chickpea flour
Salt and freshly ground black pepper
2 T. Olive oil
1 Lemon, cut into wedges
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Step 1 — Build the base
Lightly oil an 8×8-inch baking dish or a quarter sheet pan and set it nearby. Bring 2 cups of water to a full boil in a small saucepan. While the water heats, add the chickpea flour to a large heatproof bowl.
Once the water reaches a rolling boil, slowly pour it into the flour, whisking constantly as you go. You’re looking for a smooth, silky batter with no lumps — think loose polenta. Scrape the mixture back into the saucepan, season generously with salt and freshly cracked black pepper, and return it to the heat. Bring it back to a gentle boil, then lower the heat and stir in the olive oil. Cook for about 1 minute, stirring continuously, until the mixture thickens slightly and takes on a glossy, spoon-coating texture.
Step 2 — Set the slab
Pour the hot chickpea mixture into the prepared pan and spread it into an even layer with a spatula. The surface should be smooth and level — this will become the structure of your fries. Let it cool at room temperature for a few minutes, then cover loosely with parchment or plastic wrap and refrigerate until fully set, at least 30 minutes or up to 24 hours. Once chilled, it should feel firm and sliceable, much like soft polenta.
Step 3 — Fry until golden
Pour about ¼ inch of oil into a wide skillet and heat over medium until shimmering. Turn the chilled chickpea slab out onto a cutting board and slice it into fry-shaped batons, about 3 inches long. Pat the pieces dry with paper towels to remove any surface moisture — this helps them crisp beautifully.
Working in batches, gently lower the fries into the hot oil. Let them cook undisturbed at first, then turn occasionally, allowing all sides to become deeply golden and crisp, about 3 to 4 minutes. Transfer to paper towels to drain, then immediately season with salt and plenty of black pepper while still hot.
Serve right away with lemon wedges or a bowl of garlic aioli for dipping.
Flavor Finishes & Variations
These fries are a blank canvas — here are a few chef-approved directions depending on the mood of the table:
• Lemon & Sea Salt
Finish hot fries with flaky sea salt and fresh lemon zest for a clean, bright profile.
• Garlic & Herb
Toss with a spoonful of warm garlic oil and chopped parsley or rosemary just before serving.
• Spiced Bistro Fries
Dust with smoked paprika, cumin, and a pinch of chili for a subtle, savory heat.
• Parmesan Style
Grate aged Pecorino or Parmigiano over the fries while still hot, letting it melt and cling.
• Mediterranean
Finish with oregano, lemon, and a drizzle of good olive oil for a crisp, herbal edge.
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