Think of them as fries with a pulse! That pulse is chickpeas—so, literally, they do feature a pulse. Indulging in these chickpea fries with mint and sumac will satisfy that craving for French fries along with an extra punch of protein. The “real” name for these bites of scrumptiousness is panisse—a street food snack that’s popular in the south of France.

I love serving these chickpea flour-based fries with extra Mediterranean appeal by sprinkling them with aromatic fresh mint and sumac before serving. I also use peppermint tea within the recipe … that’s kind of my “secret” ingredient! Crunchy on the outside and creamy on the inside … they’re a savory treat. And they’re extra scrumptious dipped into harissa mayo, zhoug, and lemony-tahini sauce.

How to make chickpea fries with mint and sumac

You’ll slowly whisk chickpea flour into a simmering mixture of peppermint or Moroccan mint tea, olive oil, and sea salt until thickened, then pour into an 8-inch square silicone (or unbleached parchment paper lined) baking pan, and chill.

Next, you’ll cut into 24 thick strips.

Fry until crisp.

Transfer to a wire rack to drain.

Then season with sumac and sea salt flakes. Hint: If you like them extra-crispy, after they’re at room temperature, fry them again for a minute or so immediately before serving!

How to serve chickpea fries

To serve, sprinkle the panisses while warm with minced fresh peppermint and arrange lemon wedges on the side to squirt as you enjoy.

As a bonus, pair with a condiment of choice. My favorite picks are vegan harissa mayo, fresh zhoug, and lemony-tahini sauce (see more info below).

chickpea fries with mint and sumac (panisse)

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• Author: Jackie Newgent
• Total Time: 32 minutes (+ chilling time)
• Yield: 3 servings 1x
• Diet: Vegan

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Description

Think of them as fries with a pulse! That pulse is chickpeas—so literally, they do feature a pulse. Indulging in these chickpea fries with mint and sumac will satisfy that craving for French fries along with an extra punch of protein. By the way, the “real” name for these bites of scrumptiousness is panisse—a street food snack that’s popular in the south of France.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups unsweetened peppermint or Moroccan mint tea (made with 1 tea bag per each cup of water)
• 2 teaspoons extra-virgin olive oil
• 3/4 teaspoon fine sea salt
• 100 grams chickpea flour, sifted
• Avocado oil, sunflower oil, or olive oil (for frying)
• 1/8 teaspoon ground sumac, or to taste
• Pinch of sea salt flakes
• 5 fresh mint leaves, minced
• 4 lemon wedges

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Instructions

1. In a medium saucepan over high heat, bring the tea, olive oil, and fine sea salt to a boil. Reduce heat to medium and gradually add chickpea flour while vigorously whisking. Continually whisk or stir the mixture until it’s thickened, like smooth oatmeal, about 7 minutes. (Note: The recipe still works fine if you have small lumps in the mixture.)
2. Pour the mixture into an 8-inch square silicone (or unbleached parchment paper lined) baking pan and, working quickly, smooth/flatten the top. Let stand at room temperature for 15 minutes or until slightly cool and top of the panisse mixture is firm, then chill in the refrigerator to set, at least 1 1/2 hours (or covered overnight).
3. Remove the firm panisse mixture from the pan. If there’s any excess moisture on top or bottom, pat dry with a paper towel. Cut into 24 panisse—2 rows of 12 slices—like thick French fries.
4. Fully heat oil for frying (at least 3/4-inch depth) in a large skillet over medium-high. Fry panisse (in two or three batches) until crisp and golden, about 4 1/2 to 5 minutes. Transfer the chickpea fries to a wire cooling rack.* Season with sumac and sea salt flakes.
5. Serve the chickpea fries while warm sprinkled with mint, arranging lemon wedges on the side. Squirt with lemon to enjoy or dip into condiment of choice (see Notes).

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Notes

*For extra crispy fries, make Belgian-style twice-fried panisse. Right before serving, simply fry the room temperature(ish) cooked panisse for 1 to 1 1/2 minutes.

Serve with condiments of choice, such as: Harissa mayo: Combine 1/4 cup vegan mayo and 1 tablespoon spicy harissa sauce. Or fresh zhoug: recipe HERE. Or lemony-tahini sauce: recipe HERE (scroll down 3/4 of page).

Note: 100 grams chickpea flour is about 7/8 cup. 

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Side Dish, Appetizer
• Method: Frying
• Cuisine: Mediterranean, French, Middle Eastern

Nutrition

• Serving Size: 8 fries
• Calories: 260
• Sugar: 1g includes 0g added sugars
• Sodium: 640mg
• Fat: 16g
• Saturated Fat: 1.5g
• Trans Fat: 0mg
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

What else can you make with chickpea flour?

Try these recipes!

• focaccia-style skillet chickpea flatbread
• mediterranean plant-based herbed chickpea omelet
• herbed zucchini fritters