• 2 tbsp olive oil, plus extra for the tin and frying
  • 250g gram flour (chickpea flour)
  • mayonnaise, to serve


  • STEP 1

    Lightly brush a 20-23cm square non-stick cake tin with oil. Put the gram flour in a large saucepan with 2 tbsp olive oil and ½ tsp salt. Gradually whisk in 750ml water, then cook over a medium heat for 8-10 mins, stirring constantly with a spatula to ensure the mixture doesn’t stick to the bottom, until smooth and very thick (similar to mashed potato). You may need to beat vigorously to remove lumps.

  • STEP 2

    Pour into the prepared tin and level out the surface. Leave to cool, then cover and chill for at least 2 hrs, or ideally overnight, until firmly set.

  • STEP 3

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

  • STEP 4

    Heat a little oil in a large frying pan over a medium-high heat and cook the panisse in batches for 2 -3 mins on each side until crisp and golden. (If you prefer to use an air-fryer, see instructions below). Sprinkle with a little sea salt before serving with mayonnaise, if you like.

Recipe tip

Brush the set panisse with oil and air-fry at 200C for 12-15 mins until crisp.

Goes well with


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