Panisse

Chickpea fritters are known as panisse in France and panelle in Italy, and bhaji or pakora in India. ❋ Unknown (2010)

We also tasted the Pozzi farm lamb which was a loin of lamb, and a shoulder brocette served with a vegetable tian nicoise and panisse olive sauce. ❋ Mara Gibbs (2010)

(One of the vegetable nibbles was a superb chickpea fritter – that's a panisse, as in the legendary Californian restaurant Chez Panisse.) ❋ John Lanchester (2010)

They are also popular in Southern France, where they are known as panisse. ❋ Bryanna Clark Grogan (2010)

Eden Farms in Iowa with English peas, braised onions, and smoked paprika, all on a panisse. ❋ Daniel Zemans (2010)

In Liguria (along the coast) they still use chickpeas just as they do over in Nice where you can find delicious panisse to fry up. ❋ Chris In Paris (2010)

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