Panisse

Method

1. 1 Mix the chickpea flour with 400 ml of cold water and salt, then strain through a sieve to remove any lumps.
2. 2 Cook over medium heat, stirring constantly for 12 minutes, until the dough lifts off the sides of the pot.
3. 3 Pour the mixture into a greased tray, spread it to a thickness of 1.5 cm, and refrigerate for 2 hours until it solidifies.
4. 4 Cut into 8 cm long strips; if the dough is not completely cool, it will stick to the knife and the strips will lose their square edges.
5. 5 Fry in olive oil for 4 minutes on each side until golden brown and crispy, then sprinkle with salt, pepper, garlic, and parsley.

With an appliance

• Air fryer 35 min

  Replace step 5: brush with olive oil and bake at 200 degrees for 14 minutes, turning at the 8th minute. The crust will be crispier and drier, and it can be eaten cold, but be sure to brush the cut surfaces thoroughly with oil.