Lake Isle Press

Panisses (Chickpea French Fries)

These addictive morsels- which some contend are the "original" French Fries— hail from the South of France (specifically Marseille). Both crisp and creamy, they are out-of-this-world good.

Panisses (Chickpea French Fries)


  • Olive oil for greasing pan, frying, or broiling
  • 1 cup (120 grams) chickpea flour
  • 1 teaspoon fine sea salt
  • 2 cups water
  • 2 teaspoons olive oil
  • Freshly ground black pepper
  • Lemon wedges, for serving


Makes 4 Servings

1. Grease the bottom and sides of a 9-inch square baking pan with olive oil.

2. In a medium bow, whisk the flour and salt together. Whisk in 1 cup of the water and the olive oil until blended and smooth.

3. In a medium saucepan, bring the remaining 1 cup water to a boil. Reduce the heat to medium and whisk in the batter. Cook, stirring constantly, for 2 to 4 minutes, until the batter is very thick. Immediately pour and spread it into the prepared pan; use a spatula dipped in warm water to smooth the top.

4. Cool the mixture to room temperature then place in the refrigerator, loosely covered, for at least 1 hour of for up to 24 hours. Invert it onto a cutting board and cute it into 1/4-inch-wide batons.

5. There are two ways to cook the panisses. To fry them, heat 1/4 inch of olive oil in a large skillet. When the oil is hot (add a small test piece to skillet; it should bubble immediately), add about a third of the fries, taking care not to overcrowd the pan. Cook for 1 to 2 minutes, until the bottoms are golden brown; turn them over with tongs or a spatula and cook for 1 to 2 minutes longer, until deep golden brown. Transfer the fries to a paper towel-lined plate to drain; repeat with the remaining fries, heating more oil in the pan as needed.

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