Gluten-Free Panissa (Ligurian Fried Chickpea Fritters)

If farinata is the Ligurian coast’s chickpea flatbread, panissa is what happens when the same batter is cooked slow, set firm, and fried. It is Genoa’s answer to chips: a thick chickpea porridge poured into a tray, cooled until it slices like polenta, then cut into batons and fried golden and crisp. Nutty, savoury, addictive with a squeeze of lemon — and, like everything built on chickpea flour, naturally gluten-free from the start.

Gluten-Free Panissa (Ligurian Fried Chickpea Fritters)

Genoa's fried chickpea fritters — a thick chickpea porridge set firm, sliced and fried (or air-fried) golden and crisp. Naturally gluten-free and vegan; the only risk is a shared restaurant fryer.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 250 g chickpea flour see notes
• 1 L cold water
• 1.5 tsp sea salt
• 2 tbsp olive oil

Method

 

1. Simmer & stir: Gradually whisk the chickpea flour into the cold water (starting cold prevents lumps). Add the sea salt. Cook over low heat 30–40 minutes, stirring often, until thick and smooth.
2. Set & cool: Stir in the olive oil. Pour into a greased tray to about 2–3 cm thick. Let cool completely until firm.
3. Slice & serve: Cut into cubes or strips. Pan-fry or deep-fry until golden. Enjoy with lemon or a fresh herb salad. Bonus: air-fry for a lighter version.

Notes

Coeliac notes
• Chickpea flour (gram/besan/farina di ceci) is naturally gluten-free, but flour sold loose can be milled/packed alongside wheat — choose one labelled gluten-free if highly sensitive.
• Frying is the one real risk. The dish is naturally GF, but deep-frying in shared oil that has cooked breaded food will contaminate it. At home use clean oil; eating out, panissa/panelle from a fryer is a classic coeliac trap — ask, or air-fry (as the source suggests).
• A Ligurian sibling of farinata and cousin to Sicilian panelle — all chickpea, all naturally GF.
• When a label is unclear, treat it as "not for me".

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