Panisse are chickpea fries made from chickpea (garbanzo bean) flour. They’re incredibly easy to make and a super tasty alternative to regular fries!
?Wait, the hashtag is #LovePulses" That sounds kind of?dirty.? Said my friend Annie as she took a bite of my panisse fries that I had just brought over to her house. Then she rolled her eyes in a rather ?dirty? way and exclaimed that the panisse fries were just fantastic. I was highly amused. (Jump directly to the recipe.)
Ever since I ate at a local restaurant called Frances a couple blocks away I?ve been relatively obsessed with panisse, chickpea fries. Though a lot of people rave about their bacon beignets (which, truth be told, are pretty fantastic) I thought their panisse fries were stellar. And though they aren?t at all difficult to make, it?s been on my ?to-do? recipes list along with so many other ?to-do? recipes and I?ve just never gotten around to making them. That is, until I went up the CIA (the Culinary Institute of America, not the spy one) for a weekend intensive on pulses. What are pulses you ask" Good question! I hadn?t a clue either until that weekend.
Pulses are basically dry beans and peas. Across the world, most people know the word ?pulses? refers to dry chickpeas, kidney beans, lima beans, lentils and black-eyed peas, as well as many other dry beans. It?s basically legumes or beans but one of the signature aspects of pulses is they are low in fat (this excludes peanuts and soybeans which have a high oil content) and they are harvested dry (this excludes fresh peas and green beans). But strangely here in the US (and in Britain) the word ?pulses? isn?t well known.