Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.
Ingredients
8 Servings
2¼
1
4
1
1
Preparation
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Step 1
Lightly coat a 13×9″ baking dish with nonstick spray. Whisk chickpea flour and 1 tsp. salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic and Sriracha and whisk until batter is smooth.
Step 2
Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8–10 minutes.
Step 3
Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.
Step 4
Turn chickpea mixture out onto a cutting board and cut into 3x½” pieces. Pour oil into a large skillet, preferably cast iron, to a depth of ¼” and heat over medium-high heat until oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until panisses are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel–lined plate and season with salt.
Step 5
DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.
