Crispy Chickpea Panisse (AKA Chickpea Fries)

Chickpea Panisse, vegan, whole food plant-based, easy, healthy, oil-free, etc

Crispy Chickpea Panisse (AKA Chickpea Fries)

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. 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.

Prep Time5

Cook Time30

Inactive Time1

Total Time1 35

Servings: servings

Calories: 139kcal

Author: Hannah Kaminsky

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

Serving suggestion: 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.

Notes: 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.

Nutrition