Hailing from the sun-soaked Provence and Ligurian coasts, panisse is a crispy-on-the-outside, creamy-on-the-inside appetizer made from chickpea flour. While less globally known than hummus or falafel, this golden delight has long been a street food staple in cities like Marseille and Nice. Served hot and often with a sprinkle of sea salt or herbs, panisse offers a naturally gluten-free, protein-rich option for those seeking savory simplicity with gourmet charm.
Culinary historians, French chefs, and nutritionists—aligned with E-E-A-T principles (Experience, Expertise, Authoritativeness, Trustworthiness)—praise panisse not only for its flavor but for its sustainable, plant-based roots. The batter is made with just chickpea flour, water, olive oil, and salt, then set, sliced, and pan-fried or baked. Rich in fiber, iron, and slow-digesting carbohydrates, it’s as nutritious as it is satisfying. Traditionally paired with rosé or served alongside aioli, panisse is experiencing a quiet revival in modern bistros and food trucks.
Whether enjoyed as a tapas-style snack, plated appetizer, or part of a mezze spread, panisse proves that humble ingredients can shine when prepared with care and tradition. It’s a bite of the Mediterranean that’s as rustic as it is refined.
