Ingredients

• Nonstick vegetable oil spray
• 2 1/4 cups chickpea flour
• 1 teaspoon kosher salt, plus more
• 4 cups low-sodium chicken broth
• 1 garlic clove, finely grated
• 1 teaspoon Sriracha
• Vegetable oil (for frying; about 1 1/2 cups)

Instructions

1. Lightly coat a 13x9" baking dish with nonstick spray. Whisk chickpea flour and 1 teaspoon 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.
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.
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.
4. Turn chickpea mixture out onto a cutting board and cut into 3x1/2" pieces. Pour oil into a large skillet, preferably cast iron, to a depth of 1/4" 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.
5. DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.