Full Recipe

Panisse – Chickpea Puffs

panisse puffs

After enjoying using chickpea flour recently when I made prawn and scallop fritters, I’ve looked for other recipes. This is one I found in David Lebovitz’s book My Paris Kitchen. David describes these puffs as something as a cross between panisse from Provence and American popovers. I’ve never had popover and am not sure what it is so I’d describe these as a cross between panisse and Yorkshire pudding. They go really well with any meat or chicken dish where you have a sauce, jus or gravy.

 

Ingredients (this makes 6-7 using a regular sized muffin tin)

⅔ cup chickpea flour

⅓ cup flour

1 cup whole milk

2 large eggs, at room temperature

1 large egg white

¾ tsp seasalt

Freshly ground black pepper

¼ -½ tsp ground cumin

Generous pinch of cayenne pepper

 

Method

Preheat the oven to 220°C. Put the muffin tray in the oven. Have an oven tray ready for it to sit on (in case the mixture spills over).

Combine all the ingredients in a blender until completely smooth.

Take the tray out of the oven and brushed the insides with melted butter. Quickly pour the batter into the molds, put them in the oven. Decrease the temperature to 200°C. Bake for about 35 minutes till puffed up and brown. Serve as soon as possible. Don’t be tempted to open the oven before they’re ready.

Note: If you have any panisse left, the next day slice them vertically and fry the pieces quickly with a little olive oil until they’re brown on each side. Drain on a paper towel and sprinkle with a little salt. Great with a glass of wine.