35 minutes, plus chilling or cooling time
4 to 6
Adapted from Daniel Young's "Made in Marseille." Chickpea (or garbanzo) flour is available at well-stocked markets as well as gourmet and cooking stores.
2 cups (9.2 ounces) chickpea flour
1 quart water
1 tablespoon olive oil
Freshly ground black pepper
1. Sift the chickpea flour
and combine in a large saucepan with 1 quart hot — but not boiling — water and the olive oil. Heat over moderately high heat, mixing continuously with a whisk, until the mixture thickens and starts to bubble, 2 to 3 minutes. Exchange the whisk for a wooden spoon and cook, stirring continuously, for 10 minutes more. The mixture should be thick and heavy.
2. Spread out
a clean dish towel on a work surface. Place the panisse mixture along the bottom of the dish towel. Wrap the towel over the mixture and roll it into a log 2 to 3 inches in diameter. Refrigerate for 2 hours. As an alternative to this towel method, which can be tricky, spread out the mixture onto an oiled baking sheet to a depth of one-third inch, cover with a dish towel and refrigerate for 2 hours. Cut out the panisse rounds using a cookie cutter, biscuit cutter or small jar.
3. Heat some frying oil
in a skillet (the oil should be about one-fourth inch deep) over moderately high heat. Cut the panisse log into slices roughly one-third inch thick and fry in small batches until golden, about 1½ minutes on each side. Drain on paper towels. Sprinkle with sea salt and pepper and serve immediately on a dish, or, better yet, in a paper cone.
Each of 6 servings: