Baked Chickpea Fries
These Crispy Chickpea Fries (Panisse) are a savory, protein-packed vegan appetizer that’s both gluten-free and wholesome. Made by cooking chickpea flour into a firm batter, chilling it, then slicing and oven-baking to golden crispness, they make a flavorful snack or side with herbs and olive oil enhancing the taste.
Equipment
- 1 large pot
- 1 Whisk
- 1 9 x 13 inch baking sheet
- Parchment paper or Silpat liner (1 sheet)
- Pastry brush
Ingredients
- 6 cups water
- 3 cups chickpea flour also known as gram flour or besan
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh oregano finely chopped
Instructions
- Prepare the Baking Pan: Lightly grease a 9 x 13-inch baking dish with a tablespoon of olive oil to prevent sticking. Set aside while you prepare the chickpea batter.
- Heat and Whisk Chickpea Mixture: Bring 6 cups of water to a rolling boil in a large, heavy-bottomed pot over medium-high heat. Once boiling, reduce heat to medium. Slowly pour the chickpea flour into the pot in a thin stream, whisking continuously to avoid lumps.
- Cook Until Thickened: Keep whisking the mixture constantly for about 10 minutes. The batter will gradually thicken into a smooth, creamy paste. It’s normal to have a few small lumps; they won’t affect the final texture.
- Add Flavor and Oil: Remove the pot from heat. Stir in 2 tablespoons of olive oil, the chopped parsley and oregano, and season with salt and pepper to taste. Mix well to incorporate all flavors evenly.
- Spread and Chill Batter: Pour the thickened chickpea mixture into the prepared baking dish. Spread it evenly with a spatula to about a 1-inch thickness. Let the mixture cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 1 hour, or overnight for best firmness.
- Preheat Oven and Prepare Fries: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Remove the chilled chickpea slab from the fridge and carefully lift it out of the baking dish.
- Slice and Oil Fries: Using a sharp knife, cut the firm chickpea slab into fry-shaped sticks, about 1/2 to 3/4 inch wide. Arrange the fries on the lined baking sheet in a single layer without crowding. Brush the tops lightly with the remaining olive oil.
- Bake Until Crispy: Place the fries in the oven and bake for 10 minutes. Then, flip each fry, brush the other side with olive oil, and bake for an additional 10 minutes. The fries should turn golden brown and develop a crisp exterior.
- Final Touches and Serving: Once baked, remove fries from the oven and sprinkle with a pinch of salt while still warm. Serve immediately with your favorite dipping sauce and enjoy with a chilled glass of rosé or your preferred beverage.
Notes
- Advance Preparation: The chickpea batter can be prepared up to one week ahead and kept refrigerated, making this recipe very convenient for meal prep.
- Reheating: To reheat, place cooked fries back in a preheated oven at 400°F (200°C) for 5-7 minutes to regain their crispiness.
- Texture Tips: If you want firmer fries, chill the batter overnight before slicing. For a softer interior, reduce chilling time slightly.
- Herb Variations: Feel free to experiment with fresh thyme, rosemary, or basil instead of parsley and oregano for different flavor profiles.
- Serving Ideas: These fries are delicious on their own or paired with garlic aioli, tahini sauce, or a spicy harissa dip.
