Bunny panisses


Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.


Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.


Spread on cooking paper. Let cool. Put one hour or more in the fridge.


Cut and fry or stir-fry in olive oil.


Serve hot, with salt or a sauce of your choice.


Harissa for instance.


I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.


I also fried the cut out bits. I flavored them with that toppings.


Both were yummy.


3 thoughts on “Bunny panisses

  1. Pingback: Le zoo de panisses et tapenade verte | GOURMANDE in OSAKA

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