Chickpea panisses with a dipping sauce made of Greek yoghurt and a pepper sauce. Click here for high-resolution version.
I have never been to the south of France. But I understand that panisses (singular = panisse) are a popular street food there, particularly in Marseilles. I came across a recipe recently online, and I had to make some.
The recipe is simple, though you’ll need to do some frying. Google for the recipe and you’ll find many online. You’ll need a dipping sauce. Pretty much any dipping sauce will do.
The panisses soak up remarkably little oil, probably because the chickpea polenta is saturated with the cooking water and is not thirsty for oil.
I’m always looking for high-protein, low-carb foods. I wish I’d known about these things sooner.
