Here is the authentic recipe for Marseille-style panisse, crispy on the outside and melt-in-your-mouth on the inside

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Andrea Ferreira

 ·  August 8, 2026

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Panisse holds a special place among the must-try dishes of Marseille cuisine. Made from chickpea flour, this Provençal specialty delights with its soft, melt-in-your-mouth center and thin, golden crust after baking. Served as sticks with aperitifs, as a side dish with grilled meats, or simply with a salad, it adds a touch of the Mediterranean to any meal.

Recipe (serves 4 to 6)

Ingredients

• 250 g chickpea flour
• 1 liter of water
• 2 tablespoons olive oil
• 1 teaspoon salt
• Pepper
• Oil for frying (or a little olive oil if baking in the oven or using an air fryer)

Preparation

1. Pour the water into a large saucepan. Add the salt, pepper, and olive oil, then bring gently to a boil.
2. Gradually pour in the chickpea flour while whisking to prevent lumps from forming.
3. Continue cooking over low heat for about 15 minutes, stirring constantly. The mixture should become very thick and pull away from the sides of the pan.
4. Pour the batter into a lightly oiled dish to a thickness of about 2 cm. Smooth the surface, then let it cool completely before placing it in the refrigerator for at least two hours.
5. Cut the panisse into sticks, triangles, or rounds.
6. Fry them until golden brown for a few minutes in plenty of hot oil, in a skillet with a drizzle of olive oil, or in the oven or air fryer for a lighter version.

Serve the panisses piping hot with a pinch of fleur de sel and a few fresh herbs. They pair perfectly with grilled meat, fish , or simply a glass of pastis as an aperitif. In Marseille, they’re also often enjoyed in cones, like french fries, to share with friends.