Garbanzo beans, those humble little legumes, have miraculously managed to rise within the ranks of standard beans to celebrity status. They’ve worked hard to get to the top of the heap, and considering their versatility and culinary potential, they certainly deserve their time in the spotlight. Appearing in curries, stews, salads, spreads, and breads alike, their agent must work tirelessly, securing them top billing on menus that span every cuisine across the globe. Though I’m a lifelong fan of their work, it becomes somewhat tiring to see garbanzos starring in yet another feature, week after week, month after month. After all, why should chickpeas have all the fun? There are plenty of other peas in the sea, so to speak.
Exploring the vast array of bean flours now readily available on the market, for one reason or another, I latched onto green pea flour in particular. Without ever having cooked with it prior, I plunged in blindly and ordered an entire case. Though I’ll likely have a decent supply of pea flour for a solid decade now, that wild purchase brought me on of the most delicious snack mash-ups just waiting to happen: Wasabi pea panisse.
Prepared exactly the same way as standard chickpea panisse, the hot bite of wasabi is added to the subtly sweet base of green peas. A cult classic in its traditional format, this study in flavor contrasts is only enhanced when expanded upon to include a crispy, lightly salted exterior concealing a soft, almost creamy center.
Addictive as that combination was, I couldn’t leave well enough alone. Instead of a mere sprinkling of salt, an extra layer of spice and flavor via shichimi togarashi was the cherry on top of this savory sundae. Pairing the green pea fries with an umami-packed miso aioli simply sent this snack over the top. No longer just a midnight munch, it’s a snack that could entice hordes of party goers at any function, fancy or casual. Sorry chickpeas; You’ll have to sit this one out.
And in case you’re wondering…
…Yes, they really are delightfully green on the inside!
Wasabi Pea Panisse
Adapted from David Lebovitz
Mildly Flavored Olive Oil or Canola Oil, for Frying
Coarse Sea Salt
Shichimi Togarashi (Optional)
1/4 Cup Olive Oil
1/2 Cup Plain Greek-Style Coconut Yogurt**
1/4 Cup Shiro (White) Miso Paste
1 Tablespoons Rice Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Mirin
2 – 3 Cloves Roasted Garlic
1 Teaspoon Tamari or Soy Sauce
*Beware of less than savory wasabi pastes that include sneaky stabilizers and curious fillers, such a milk derivatives. Wasabi pastes can vary greatly in intensity, so add it according to your tastes and the brand you have on hand. You can also use reconstituted wasabi powder in a pinch, but I’ve found that they tend to taste dusty and can never reach the same heat level.
**If you can’t get a hold of this, you can also use regular vegan yogurt, but bear in mind that the consistency of your aioli will be considerably thinner.
Lightly grease a 11 x 7-inch baking dish and set aside. [David recommends a 9-inch square, which also works fine, but I found that the panisse had to be cut in half horizontally so that they weren't thick slabs.]
Place the vegetable stock, oil, wasabi paste, and salt in a medium or large saucepan, and whisk thoroughly to incorporate the wasabi. Set over medium heat, and bring the liquid just to the brink of boiling. When the bubbles threaten to erupt on the surface, add in the green pea flour, whisking vigorously the whole time to prevent lumps from forming. As the mixture begins to think, you’ll need to switch to a wooden spoon to continue stirring, as it will become quite stiff in no time at all. Continue to cook and stir for up to 10 minutes, until the batter is thick enough to hold its shape. In my experience, this took much less time, but it will vary depending on your stove and how much moisture is in the air, so stay connected to the process at all times.
Transfer the pea batter to your prepared pan, and smooth out the top with a spatula. Let cool completely before proceeding. If making this for a specific function, it’s helpful to prepare this a day in advance and refrigerate it overnight.
Meanwhile, prepare the miso aioli simply by placing all of the ingredients in your blender or food processor, and puree until smooth. Store in an airtight container in the fridge until ready to serve.
Once the pea mixture has cooled and solidified into a block, turn it out onto a cutting board and slice it into fingers about 3/4 inch x 3 inches- But please don’t break out the ruler, the exact measurements aren’t critical! Heat your oil of choice in a high-sided saute pan, and set out a landing strip of paper towels nearby to rest the finished panisse on. When the oil is hot and shimmering, fry just a handful of panisse at a time so as not to crowd the pan. Use tongs to turn them, and cook so that each side is golden brown. Remove and drain on the paper towels, sprinkling them with salt and shichimi togarashi if desired while still hot. Serve immediately with miso aioli on the side.
Makes about 40 Panisse; about 1 Cup Aioli