Chickpea flour has always found its place in the cuisine of our region.
In Marseille we eat panisses, in Toulon we call it cade and in Nice la socca. Chickpea preparation for regional street food.
For 4 people: 150 g chickpea flour, ½ teaspoon fine salt, 1 teaspoon baking soda, olive oil.
Mix the chickpea flour, salt and baking soda. Add little by little 30 cl of cold water. If lumps are forming, mix using a blender. Bring the mixture to a boil over medium heat without stirring with a silicone spatula. Cook for 6 minutes, stirring constantly, the dough should thicken and have the consistency of a dough with cabbage. Pour into an oiled cake tin, smooth the surface and place in the fridge all night.
Unmould the panisse and cut it into slices.
Heat 2 tablespoons of olive oil in a pan and fry the panisses 4/5 minutes on each side. Drain on paper towels, sprinkle with salt and enjoy hot.
