Chickpea panis

Votes: 5

Crispy on the outside and tender on the inside, these sticks can be served on their own with a dipping sauce. This dish is easy to adapt to your everyday diet; simply add it to your snacks. Enjoy them simply with salt and pepper, or enhance the flavor with rosemary, garlic, cumin, and lemon zest.

Time: 1 hour 40 min.

In Provençal cuisine, there is a dish called panisse, which are chickpea sticks that are perfect for both a snack and as a side dish for meat or seafood.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp plus 2 tbsp chickpea flour
2 tbsp of water
2 tsp olive oil
1 teaspoon sea salt
Oil for frying
Sea salt and freshly ground pepper to serve

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpea flour, sea salt flakes

Cooking the dish according to the recipe:

Grease a baking tray or tin (or use baking paper) and set aside.

Heat the water, oil, and salt in a saucepan over medium heat. When the mixture is hot but not boiling, add the chickpea flour and whisk to prevent lumps from forming. Continue whisking until the mixture begins to thicken, about 2-3 minutes.

Replace the whisk with a wooden spoon or silicone spatula. Continue mixing for approximately 7-10 minutes, until the mixture becomes very thick (but not dry). The dough should form into a desired shape.
Transfer the dough from the pan to the prepared pan. Let cool slightly, then refrigerate for an hour or up to two days. Cover the dough with paper or plastic wrap to prevent drying.

When the dough has chilled well, remove it from the pan and cut into pieces of the desired shape: rectangles, thin sticks, squares, or roll it into a roll and cut into discs.

Heat a thin layer of oil in a shallow frying pan over medium heat. Carefully drop the batter in small batches and fry on each side until golden brown and crisp, about three minutes per side; pat dry with paper towels.

Place the sticks on a plate and sprinkle generously with coarse sea salt and freshly ground pepper. Panis are best served warm with vegetable dipping sauce.

The dough for the sticks can be prepared in advance, cut into pieces of any shape and frozen, then simply fried before serving..