Panisses (Chickpea Fries)

These crispy-golden chickpea fritters are a revelation—protein-packed, naturally vegan, and deeply satisfying in a way that feels both indulgent and wholesome. Born in Provence but beloved across the Mediterranean, panisses are the sophisticated cousin of regular fries, with a creamy polenta-like interior hiding beneath their shatteringly crisp exterior. They're the perfect snack to make when you want something that tastes special but requires just a handful of ingredients and minimal fuss.

Ingredients:

• 1 cup chickpea flour
• 3½ cups vegetable broth
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 3 tablespoons olive oil, divided
• Oil for frying

Method:

1. Whisk chickpea flour with 1 cup cold broth until smooth. Heat remaining broth with salt and bring to a simmer.
2. Slowly pour the flour mixture into simmering broth, whisking constantly to avoid lumps. Cook, stirring frequently, for 20 minutes until very thick and pulling away from the pan sides.
3. Stir in pepper, garlic powder, and 2 tablespoons olive oil. Pour onto a parchment-lined baking sheet (about ½-inch thick) and cool completely.
4. Cut into fry-shaped pieces. Heat remaining oil in a skillet over medium-high heat and fry until golden and crispy, 2–3 minutes per side.
5. Drain on paper towels and serve warm with lemon wedges or your favorite dipping sauce.

Full recipe at Cookie and Kate →

Chef's tip: Make the batter the day before and refrigerate—it'll firm up even better, giving you even crispier fries with minimal effort when you're ready to fry.