Panisse (Chickpea Fries)

Makes 20-25 servings as an hors d'oeuvreEndTextStartText

8 cups water

31/2 cups garbanzo bean flour, sifted

1 tablespoon salt

1/2 cup extra virgin olive oil

2 teaspoons fennel seed, toasted and ground

2 quarts peanut, soy or grapeseed oil

Za'atar and salt to finishEndTextStartText

1. Heat water, salt, and olive oil over high heat. When mixture is very hot but not quite simmering, whisk in chickpea flour, making sure to break up any clumps.

2. Meanwhile, line a sheet pan with parchment and cooking spray so that the panisse can come up the side about 1/2 inch. When mixture comes to a boil, return to a simmer and stir for 10 minutes or until mixture is thick like polenta. Add toasted fennel seed and pour mixture into sheet pan. Allow to cool to room temperature or refrigerate until you're ready for the next step.

3. Turn solidified panisse out onto a cutting board by trimming the edges inside of the tray and flipping it over onto the cutting board. Cut into 3-inch by 1/8-inch strips.

4. Set aside a tray lined with paper towels. Heat oil in a heavy bottomed casserole until just smoking (400°F if you have a hot-oil thermometer). Fry panisse in batches until golden. Remove to prepared tray and season with Za'atar and salt.

Per Serving (based on 25):

156 calories; 5 grams protein; 17 grams carbohydrates; 3 grams sugar; 8 grams fat; no cholesterol; 379 milligrams sodium; 5 grams dietary fiber.