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Panisses (Chickpea Fries)
Traditionally, panisses are eaten with just a sprinkling of salt and pepper, but feel free to serve them with your favorite dipping sauce. Chickpea flour (also known as gram or garbanzo-bean flour) can be found in the natural foods section or with alternative flours. This recipe can be made through Step 2 and refrigerated for up to 2 days.
2 cups chickpea flour
Salt and pepper
4 1/4 cups water
1 Tbsp. extra-virgin olive oil
1 1/4 cups vegetable oil
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Panisses (Chickpea Fries)

Panisses (Chickpea Fries)

Panisses (Chickpea Fries)
One Star Guiding Stars
  • Servings:Makes 24 panisses
  • Prep Time:10 minutes
  • Cook Time:35 minutes
1. Grease a 9x13" baking dish. Mix chickpea flour and salt in a large bowl and whisk in water and oil in a steady stream until smooth. Transfer mixture to a large saucepan and cook over medium heat, whisking constantly, until mixture is very thick and begins to come away from the bottom of the pan when stirred, 12 to 15 minutes.
2. Scrape mixture into the prepared baking dish, smooth top, and let sit until firm and sliceable, about 2 hours.
3. Invert solidified chickpea mixture onto a cutting board and cut into quarters. Cut each quarter crosswise into 6 equal pieces and pat dry with a paper towel.
4. Pour vegetable oil into a large skillet until it measures 1/4" deep and heat over medium-high heat until oil reaches 375 degrees. Working in batches of 6, fry pieces until deep golden brown, 3 to 5 minutes per side, adjusting heat as needed to maintain oil temperature. Transfer to a paper-towel-lined baking sheet and season well with salt and pepper.
5. Repeat with remaining pieces, adding more oil to the skillet as needed. Let cool slightly before serving.
Source: Hannaford fresh Magazine, March - April 2016