I’m about to introduce you to something you may have never heard before, but may quickly become your new favorite snack….Chickpea Panisse!
What is Chickpea Panisse?
Have you ever heard of Chickpea Panisse? They are also known as Chickpea Fries and are a popular street food in places like Marseille and Nice, France.
Born in the south of France but just as happy at an urban happy hour, chickpea panisse is the kind of snack that everyone goes crazy for. These are the real “French fries”, but this recipe is WFPB and made without unhealthy oil.
Crisp on the outside with a custardy, almost soufflé-soft interior, they look like thick French fries but instead of potatoes, these bronzed beauties are pure chickpea goodness all the way through. Whisked into a silky batter, chilled until set, then air-fried until golden, the traditional hot oil treatment needn’t apply to create a perfectly greaseless finish.
Dipping sauces for Chickpea Panisse
Though delightful as is, chickpea panisse really do beg for some sort of dipping sauce. Try hummus, babaganoush, garlic aioli, harissa mayo, lemony tahini, or vegan queso sauce, just to name a few.
Use the Vegan Chickpea Panisse batter to make egg patties
You can use this very same batter to make incredibly convincing “egg” patties to put into breakfast sandwiches! Skip the miso paste and use 1 teaspoon of kala namak (black salt) instead. Pour the batter into an 11- x 7-inch baking dish and when set, cut into sandwich-sized squares.
Other whole food plant-based recipes you might like:
- Vegan Minestrone Primavera Soup
- Oil-Free Baked Latkes
- Miso-Ginger Glazed Carrots
- Creamy Vegan Wild Mushroom Risotto
- Hassle-Free Hasselback Zucchini
Crispy Chickpea Panisse (AKA Chickpea Fries)
Ingredients
- 4 cups low-sodium vegetable broth
- 3 tablespoons white miso paste
- 2 teaspoons garlic powder
- 2 cups chickpea flour
- Coarse or flaky salt, ground black pepper, and/or lemon zest (optional)
Instructions
- Line an 8 x 8-inch baking dish with parchment paper and set aside.
- Place the vegetable stock, miso paste, and garlic powder in a medium saucepan, whisking thoroughly to incorporate the miso. Set over medium heat, and bring the liquid just to the brink of boiling.
- Add in the chickpea flour, whisking vigorously the whole time it’s on the stove to prevent lumps from forming. As the mixture begins to thicken, you’ll need to switch to a wooden spoon to continue stirring, as it will become quite stiff in no time at all.
- Continue to cook and stir for about 5 minutes, until the batter is thick enough to hold its shape.
- Transfer the batter to your prepared pan and smooth out the top with a spatula. Let cool completely before proceeding. You can also prepare this a day in advance and refrigerate it overnight.
- Once solidified, turn it out onto a cutting board and slice it into fingers about ¾- inch x 3 inches, but the exact measurements aren’t critical. Arrange the pieces in a single layer on an air fryer sheet lined with foil (don’t crowd them). Air fry at 400°F for 12–15 minutes, flipping halfway, until crisp and golden.
- Sprinkle with coarse salt, black pepper, and/or lemon zest, as desired. Enjoy hot!
Notes
Nutrition
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If don’t have air fryer can you bake and get same crisp?
Same question. I don’t have an air fryer. Can I bake? For how long at what temperature
In a oven you would bake it at 425 degrees for approx 18 mins. We haven’t tested it this way.
I would love to make this – sounds delicious!!!
I do not have an air fryer. How would you recommend preparing them without?
Thanks.
In a oven you would bake it at 425 degrees for approx 18 mins. We haven’t tested it this way.
Yes same question. How do you bake it without an air fryer? Hope to hear an answer.
In a oven you would bake it at 425 degrees for approx 18 mins. We haven’t tested it this way.