Panisses with Herb Aioli

Ingredients

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the herb aioli: For the herb aioli:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh herbs (such as parsley, chives, and thyme), finely chopped 2 tablespoons fresh herbs (such as parsley, chives, and thyme), finely chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 24g (Sugar: 2g)
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a medium saucepan, whisk together the chickpea flour, water, olive oil, and salt until smooth.
2. 2.
   Place the saucepan over medium heat and cook the batter, stirring constantly, until it thickens and pulls away from the sides of the pan, about 5-7 minutes.
3. 3.
   Grease a baking dish or a rectangular pan with olive oil. Pour the thickened batter into the dish and smooth the top with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours or until firm.
4. 4.
   In the meantime, prepare the herb aioli by combining the mayonnaise, minced garlic, fresh herbs, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
5. 5.
   Once the chickpea batter has set, remove it from the refrigerator and cut it into finger-sized pieces.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the panisses in batches until golden brown and crispy, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the panisses hot with the herb aioli on the side.

Treat your ingredients with care...

• Chickpea flour — Make sure to use a good quality chickpea flour for the best results. If you can't find chickpea flour, you can make your own by grinding dried chickpeas in a blender or food processor until finely ground.

Tips & Tricks

• For extra flavor, you can add spices such as cumin, paprika, or turmeric to the chickpea batter.
• To achieve a crispier texture, you can double-fry the panisses. After the first fry, let them cool for a few minutes, then fry them again until golden brown.
• If you prefer a lighter version, you can bake the panisses in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping them halfway through.

Serving advice

Serve the panisses as an appetizer or snack. They are best enjoyed hot and crispy, dipped in the zesty herb aioli.

Presentation advice

Arrange the golden panisses on a platter and garnish with fresh herbs, such as parsley or chives, for a pop of color. Serve the herb aioli in a small bowl alongside the panisses.