Panisses (Chickpea Fries)

Crispy golden chickpea fries with creamy, pillowy centers—these Mediterranean gems are the sophisticated cousin of regular fries, and they're infinitely more interesting. Serve them warm with a squeeze of lemon and a sprinkle of sea salt, or dip them into tahini sauce or harissa mayo for an irresistible snack.

Ingredients:

• 1 cup chickpea flour
• 3 cups vegetable broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• Oil for frying
• Fleur de sel and fresh lemon for serving

Method:

1. Whisk chickpea flour into cold broth slowly to avoid lumps, then stir in salt and spices.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly for 15–20 minutes until it thickens into a paste and pulls away from the sides.
3. Stir in olive oil, then spread the hot mixture onto a parchment-lined baking sheet (about ½ inch thick) and cool completely.
4. Cut into fry-sized sticks, then heat oil in a shallow pan and fry until deep golden and crispy on all sides, about 2–3 minutes total.
5. Drain on paper towels and finish with fleur de sel and lemon juice.

Full recipe at Cookie and Kate →

Chef's tip: Don't rush the initial cooking—those 15–20 minutes of constant stirring develop the signature creamy texture that makes panisses so addictive.