Panisse are a type of delicious french chick pea chip (or fry for our US friends). Normally these are made with chickpea flour (besan/garbanzo flour) but me being the lover of whole, real food and the nutrition-maximizing gal I am, I made them using the whole chickpea and sprouted them myself. (Here is a little guide on sprouting legumes, beans, nuts and seeds). So I hope you enjoy this slightly healthier take on Panisse and please let me know what you think!

Recipe: Sprouted (or Soaked) Chickpea Panisse


  • 1 c. dried chickpeas
  • water (to soak or sprout the chickpeas)
  • water extra
  • a small amount of olive oil
  • coconut oil/ghee/butter to cook the panisse
  • salt, freshy cracked pepper and freshly ground coriander seed, to serve

How to:

  1. Soak the dried chickpeas in water for a day or two. When they’re soft, you can drain the water away and use them (see step 2) or you can continue and sprout them by rinsing the chickpeas in water a few times a day for a few days until they sprout.
  2. Now if you’re ready to cook: drain any remaining water away from the chickpeas and give them another rinse and drain the water away again. Add these chickpeas to a blender or food processor and add enough water form a watery mixture. Blend until smooth. Don’t worry if you add too much water- it will cook away (see next step).
  3. Now add this mixture to a saucepan and on low heat and whisk it until it forms a thick porridge-like mixture.
  4. Get a large-enough plate and spread a bit of olive oil on it. Now spread the chickpea mixture onto the plate and cover it with another similarly-sized plate or cling wrap and place this in the fridge to set until firm. Then cut this mixture into chip/fries sized pieces.
  5. When it is firm, it’s time to cook! Heat a small amount of your fat of choice in a cast-iron pan and cook the chips on both sides until golden.
  6. When they are all cooked, sprinkle them with a bit of salt, freshly cracked pepper and freshly ground coriander seed.
  7. Enjoy!


  • 12/6/12: I’ve made this with besan flour instead of dried & sprouted chickpeas.
  •  When adding water to the besan flour, only add a small amount and make sure the becomes very thick and porridge like otherwise it won’t set properly.


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 3 comments… read them below or add one }

Nutrition by Nature March 13, 2012 at 9:14 am

Yum!! I have a giant bag of besan flour sitting in my cupboard – a remnant of a failed socca experiment. Perhaps it’s time to dig it out! I’m amazed that you took the trouble to sprout and soak from whole chickpeas, very impressive. I’m hoping just soaking the flour overnight might undo some of the damage…. ah well.


Michelle March 13, 2012 at 10:35 am

Thanks Kate! I too once made socca, i’m not sure what happened but it was not succesful! This is so much easier and really yummy! I reckon you could definitely soak the flour overnight and i’m sure it wil make it less “gaseous” as well. You could even put some liquid whey into the mix when it’s soaking (from some active yoghurt or kefir) to help slightly ferment it which will decrease anti-nutrients etc. But which ever way you make it, it’s still pretty delicious :).


Raquel @ Ovenmitts Blog March 15, 2012 at 1:32 am

I’m from California and I NEVER knew that fries (or chips, as you guys call them) were ever made with anything other than potato! But these look so great, I’ll have to give them a try :)


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