Chickpea Panisse by Mélanie Masarin

Panisse from Mélanie Masarin’s Cookbook Riviera ~ a favorite ~  from the 2026 Spring SVS Chef in Residence.

Panisse by Mélanie Masarin

Serves 4–6

1 cup chickpea flour
1 teaspoon kosher salt
1½ cups water
6 tablespoons unsalted butter
Olive oil or neutral oil, for frying
2 sprigs sage or rosemary
Flaky salt, for finishing

Grease a quarter sheet pan or an 8-inch square baking dish with olive oil and set aside.

In a medium saucepan over medium heat, whisk together the chickpea flour, kosher salt, and water until smooth. Add the butter and continue stirring constantly until the mixture thickens into something resembling soft hummus and begins pulling away from the sides of the pan, about 10–15 minutes. Don’t rush this step — the mixture should feel thick, glossy, and fully cooked.

Pour the batter into the prepared pan and smooth the surface. Refrigerate for at least 2 hours, or until fully firm.

Once chilled, turn the panisse out onto a cutting board and slice into rough batons or fries. They don’t need to be perfect — rustic is part of the charm.

Heat about ½ inch of olive oil in a large skillet over medium heat. Add the rosemary sprigs to the oil, then fry the panisse in batches until crisp and deeply golden on all sides, about 1–2 minutes per side. Transfer to a cooling rack or paper towels and season immediately with flaky salt.

Crumble the fried rosemary leaves over the top and serve hot.