Chickpea panisse

• olive oil↗2 tbsp tbsp

  plus extra for the pan and frying

• chickpea flour↗250g g

  (chickpea flour)

• mayonnaise↗

  for serving

Step-by-step instructions

1. 1

   Lightly grease a square baking tin (20‑23 cm) with oil using a non‑stick coating. Place the chickpea flour in a large pot together with 2 tbsp olive oil and ½ tsp salt. Gradually whisk in 750 ml water, then cook over medium heat for 8‑10 minutes, constantly stirring with a spatula so the mixture does not stick to the bottom, until it becomes smooth and very thick (similar to a puree). You may need to whisk vigorously to remove lumps.

2. 2

   Pour the mixture into the prepared tin and smooth the surface. Let it cool, then cover and refrigerate for at least 2 hours, preferably overnight, until firm.

3. 3

   Turn the panisse onto a board and cut into strips or rectangles.

4. 4

   Heat a little oil in a large skillet over medium‑high heat and fry the panisse in batches for 2‑3 minutes per side until crisp and golden. (If you prefer using an air‑fryer, see the instructions below). Sprinkle with a pinch of sea salt before serving with mayonnaise, if desired.