Several years ago, while on vacation in France, I tried a cake called Panisse, Panisse recipe made with chickpea flour fritters. I didn’t know the name at the time; I just tried it and found the aroma and flavor unique and nostalgic. The cake wasn’t very well known, even among people in southern France, not everyone knew about it. So, I was interested in introducing it to my community during that vacation. Its delicious taste made many people love to bite into it. This is a Mediterranean cake made from chickpea flour.
However, things have changed; unlike in the past, when many people were unfamiliar with this Mediterranean cake. In fact, now the basic ingredient, chickpea flour, is very easy to find, making it easy for people to make, and the cake, called “Panisse,” has become popular among the French. When I contacted a friend in France, she immediately asked me about this cake, and she said it’s very easy to find and even available in food stalls. After tasting it for a while, and remembering how my friend who lives in France was doing, I wanted to try it again. The alternative was to make it myself at home. Here, I’ll show you all this delicious Panisse snack.
Panisse Recipe: Quick, Tasty, Perfect!
The dough is made in a similar way to polenta, and many say it’s just as easy. In some places in the South of France, they even shape it into thick wooden molds. Then, they slice them into balls and fry them. If you’re a frequent cookbook reader, you’ll find Jacques Médecin’s iconic book, Cuisine Niçoise, which suggests oiling a dozen small plates to mold the panisse mixture. After shaping, the cakes are cut into wooden sticks and shaped irregularly to create a natural look (natural wood).
Honestly, I don’t have the fancy equipment of Mediterranean people. I only have three coasters, and even then, they’re all different colors, which can sometimes feel like a bit of a trial and error. So, in this case, I used a 23 cm square cake pan, and the results were still great!
For those of you who’ve been to Nice or Marseille (where this pastry is gaining popularity), you can find panisse dough sold in ready-to-fry discs, so you can whip it up anytime. But remember, authentic panisse must be made from pure chickpea flour. My friend was even surprised when I told her there were brands that mixed it with wheat flour! My friend often made these pastries on weekends back when we were living together in France.
Trick for Panisse Recipe Without Using a Lot of Oil
For those of you who don’t have a lot of oil, I have a special trick you can follow. Just use enough olive oil, like a “mini-bath” that’s not too deep, but enough to make the panisse crispy and golden. The results are still optimal without having to use an entire bottle of oil.
Main Ingredients for Panisse
It used to be very difficult to find chickpea flour; you usually had to go to Indian or Middle Eastern stores. They used to call it “gram” or “besan.” The problem is, some types are too coarse or made from roasted chickpeas — and that’s not ideal for panisse.
Check out more:
- Half-and-Half: The Simple Dairy Hero Everyone Uses but Rarely Understands
- Gremolata: The Zesty Italian Secret That Changed How I Season My Food
Luckily, chickpea flour is now easy to find, and in the current gluten-free trend, it’s incredibly easy to prepare! Chickpea flour (or garbanzo flour) is increasingly available in natural food stores and Italian shops. The important thing is to choose fine, unroasted flour.
The Best Panisse Accompaniment
The classic pairing is chilled rosé, and most people find it a perfect accompaniment. But if you don’t drink alcohol, chilled lemonade is also a great option.
In the south of France, ice cubes are deeply ingrained in society. People even add ice to rosé, white wine, and even red wine. So if you want to imitate, go ahead; it’s easy and not too strange.
Serve as Simply as Possible
Panisse are at their best when served simply: Simply sprinkle coarse sea salt on top and a little black pepper. This will give it a wonderfully savory flavor. It’s delicious!
Panisse recipe: Crispy, Simple, Addictive!
Print RecipeIngredients
- 250 g chickpea flour (unroasted, fine)
- 750 ml water
- 2–3 tbsp olive oil
- 1 tsp salt
- Pepper to taste
- Olive oil for frying
Instructions
- Heat water, salt, and olive oil in a pot until warm (not boiling).
- Slowly whisk in chickpea flour until smooth, with no lumps.
- Cook on low heat 8–10 minutes until thick and creamy.
- Pour into a greased mold or square pan and let it cool completely.
- Once firm, cut into sticks or squares.
- Pan-fry or shallow-fry in olive oil until golden and crispy.
- Sprinkle sea salt and pepper before serving.
💡 Tips
- Let the mixture fully chill for best texture.
- Serve with rosé or lemonade.
- Use only fine, unroasted chickpea flour for authentic flavor.
