Green Herb Chickpea Fries

Panisses Served with Cilantro, Fresh Restaurants

Also called panisses, these have been around for over a century. They used to be very popular in Marseille in the 1930s, and are enjoying a resurgence lately.

The texture is very unusual – crispy on the outside and smooth and custardy on the inside.

This version has fresh herbs and goes particularly well with our garlic or chipotle mayo (see below)

Ingredients

1 1/4 cup chickpea (gram) flour
3 cups water
1/3 cup chopped fresh herbs (basil, mint, chives, tarragon, savoury etc) (optional)
1 tsp sea salt
1/2 tsp black pepper, ground
canola oil for frying

Directions

  1. Bring water, salt and pepper to a boil in a medium pot. Reduce heat to low.
  2. Add the chickpea flour gradually, whisking as you go to prevent large lumps.
  3. Let cook for a few minutes.
  4. Add herbs and whisk to mix. You will have little lumps, but don’t worry, you won’t notice them in the finished product.
  5. Remove from heat and pour onto a non-stick sheet pan.
  6. Cover with plastic wrap and refrigerate until totally firm (at least an hour, or overnight).
  7. When ready to serve, cut the chickpea mixture into long French-fry shapes, about half an inch thick.
  8. Heat oil in a large frying pan over medium-high heat. You just need enough oil to come up about half the height of your fries.
  9. Fry until browned and crispy on both sides. Drain on a paper towel.
  10. Serve with dipping sauce on the side.