Chickpea Fries Recipe

Chickpea fries, also known as Panelle or Panisse, are as good as, maybe even better than, French fries. Even though they require two steps — making the chickpea porridge, then shaping and frying — they're not much more difficult and are far more reliable. You can produce them ahead of time and flavor them in at least a dozen different ways, serving them with just about any sauce you like.

Chickpea Fries Recipe
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to 6 appetizer servings
  • neutral oil
  • 1 cup chick pea flour
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese
  1. Grease a baking sheet or pizza pan with a rim and set aside. Bring 2 cups of water to a boil in a medium pot. Gradually add the chickpea flour, with a large pinch of salt and pepper, whisking constantly to prevent lumps from forming. Reduce to a gentle bubble, stir in the olive oil, and cook for just a minute.
  2. Scoop the chickpea mixture onto the prepared pan and spread into an even layer. Let cool for a few minutes and then cover loosely with parchment or plastic. Refrigerate until chilled through, about 30 minutes (but up to a day, covered tightly, after it’s completely cool).
  3. Put 1/8 to 1/4 inch oil in a large skillet over medium heat. Meanwhile, cut the chickpea mixture into 3 × 1/2-inch fries (or into triangles or into rounds using a cookie cutter). Gently put batches of the fries into the hot oil, rotating them gently for even cooking and browning on all sides, about 3 to 4 minutes.
  4. Drain the fries on paper towels and immediately sprinkle with salt, lots of pepper, and a good dusting of Parmesan if you like. Serve hot or at room temperature with lemon wedges.
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