Panisses (Chickpea Fries)

Crispy golden sticks with creamy, polenta-like centers—panisses are the snack that makes you feel like you're nibbling your way through a Mediterranean market. These chickpea fries are lighter and more sophisticated than regular fries, packed with protein and naturally gluten-free, yet utterly irresistible.

Ingredients:

• 1 cup chickpea flour
• 3 cups vegetable or chicken stock
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons olive oil, plus more for frying
• Fresh rosemary or thyme (optional)
• Sea salt for sprinkling

Method:

1. Bring stock to a boil in a saucepan. Whisk in chickpea flour, salt, pepper, and garlic powder, stirring constantly to avoid lumps. Keep stirring for 3–5 minutes until the mixture thickens into a porridge-like consistency.
2. Stir in olive oil and fresh herbs if using. Pour onto a parchment-lined baking sheet, spreading to about ½-inch thickness. Let cool completely (at least 2 hours, or refrigerate overnight).
3. Cut into fry-sized sticks. Heat ½ inch of oil in a deep skillet over medium-high heat. Fry panisses in batches until golden and crispy (about 2–3 minutes per side).
4. Drain on paper towels and sprinkle immediately with sea salt and fresh rosemary.

Full recipe at Cookie and Kate →

Chef's tip: Make them a day ahead and fry just before serving—the contrast between that shattering crust and pillowy interior is what makes them magic.