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Crunchy Mediterranean Chickpea Fries

AKA Panelle or Panisse

Quick answerFrench cuisine.
By Jaron Kimhi··👁 835 views
Chickpea Fries
Chickpea Fries sound like something you'd expect to find in the Middle East or Asia. In fact, this recipe is from the south of France and Italy. In the south of France it's called Panisse, and in Italy it's Panelle. They're more or less the same thing. This recipe is very easy, but you do need to follow the instructions to make it right. First you make the batter. Then you cool it down. Then you cut it into your desired shape, and only then you fry it. So yes, it's probably easier to make french fries — but these chickpea fries are so unique. You'll want to make them again and again. They look so crunchy in the pictures, and I promise they really are! They taste as good as they look, too!

Some Tips for Success:

  1. Cooling down time is very important
  2. Cooling the batter (partly) in the freezer helps to firm them up and cut them easily
  3. Use a wooden spoon when you mix the batter
  4. Like regular fries, these should be served warm or they'll lose their crunchiness
  Want more ideas for using chickpea flour? Try our Spicy Potato Fries recipe! It's our take on an Indian recipe — basically potato fries covered in spicy chickpea flour.

Method

  1. 1

    Making the Batter· 1 Hour

    In a pot, heat 3 cups of water. (have an extra cup of hot water set aside to use if needed). When water is simmering start adding the chickpea flour little by little and mix well. Add the olive oil mix well and lower the heat to medium-low. Continue to cook stirring constantly for around 7-10 more minutes. Add salt and pepper in the end. The batter is ready when it holds its shape very well. Remove the batter and spread over an oiled baking pan or baking sheet. Add some thyme leaves over it. Let it cool down. Once cool you can even put it in the freezer for half an hour to firm up.

    Chickpea Fries Ingredientsheating-the-wateradding-chickpea-flourStirringadding-olive-oilbatter-is-readyspreading-the-batter
  2. 2

    Frying the Chickpea Fries· 10 - 20 Minutes

    Cut the firm butter into the desired shape. Heat oil for frying in a skillet. Fry the chickpea batter 2-3 minutes from each side till golden. Remove to a paper towel and spread more salt if needed. Serve warm!

    cutting-the-friesFryingChickpea Fries
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
appetizer
Cuisines
FrenchItalianMediterranean
Features
Gluten FreeVeganVegetarian
Tags
Gluten Freeveganchickpea

Questions & answers

My batter isn't thickening up — what do I do?
Keep stirring on medium-low heat and give it the full 7-10 minutes. If it's still too loose, don't panic — add a little more chickpea flour and keep cooking until it holds its shape when you lift the spoon.
Can I skip the freezer step and just use the fridge to firm up the batter?
Totally, the freezer is just a shortcut to speed things up. The fridge works fine — just give it more time until the batter is completely firm and easy to cut.
What oil should I use for frying?
Use any neutral oil with a high smoke point — the recipe doesn't specify, so vegetable, sunflower, or canola all work great. Just make sure you have enough in the skillet to properly fry each side.
Can I bake these instead of frying?
The recipe is written for pan frying, so that's your best bet for getting that golden crunchy exterior. Baking isn't mentioned, so stick with the skillet for the result Jaron's going for.
What shape should I cut the fries?
Totally up to you — cut them into classic fry sticks, squares, or wedges. The recipe leaves it open, so go with whatever size fits your skillet and your mood.