Marseille Panisse

A golden crust that cracks under the teeth with a steaming, creamy heart. The smell of toasted chickpeas and warm olive oil fills the kitchen.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 360
• Protein: 14 g
• Carbs: 30 g
• Fat: 19 g

Ingredients

• 250 g Chickpea flour ( sifted )
• 1 L Mineral water
• 4 tbsp Extra virgin olive oil ( for the dough and frying )
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground optional

Instructions

1. Bring to a boil

   In a large pot, pour the mineral water, olive oil, and salt. Bring to a rolling boil.

2. Add the flour

   Rain in the chickpea flour while whisking vigorously to prevent lumps. The mixture will thicken immediately.

3. Cook the batter

   Switch to a wooden spatula. Cook over low heat, stirring constantly. The dough is ready when it is smooth, thick, and pulls away cleanly from the sides of the pot.

4. Mold and set

   Pour the dough into an oiled mold or onto a tray. Smooth the surface with a damp spatula. Let cool, then refrigerate until the mass is very firm to the touch.

5. Cut the panisses

   Unmold onto a board. Cut out discs using a cutter or regular sticks with a knife.

6. Fry and brown

   Heat olive oil in a pan. Place the panisses without overlapping. When they are golden and crispy on each side, transfer them to paper towels.

Chef's tips

• The secret lies in cooking the batter: it must be well-dried so it doesn't fall apart when frying.
• Use high-quality olive oil, as it provides all the flavor.
• If you have time, let the dough set overnight in the refrigerator.

Storage

Keeps for 3 days in the refrigerator in an airtight container before frying. Once fried, eat them immediately.