Crispy Chickpea Panisse with Harissa Aioli and Compressed Fennel

ADVANCE PREP (Night Before): Toast 2 g cumin seeds and 2 g coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then grind to a fine powder.

ADVANCE PREP (Night Before): Whisk 150 g chickpea flour, 600 ml water, 1 minced garlic clove, the ground spices, and 5 g sea salt in a saucepan. Cook over medium-high heat, whisking constantly, until a thick paste forms (8 to 10 minutes) to fully gelatinize the starches.

ADVANCE PREP (Night Before): Pour the hot chickpea paste into a lined 20x20 cm dish, smooth the top, and refrigerate for at least 4 hours (ideally overnight) to fully set.

ADVANCE PREP (Night Before): Slice 1 large fennel bulb paper-thin on a mandoline. Place the sliced fennel in a vacuum-seal bag with 30 ml fresh lemon juice, 15 ml extra virgin olive oil, and 2 g sea salt. Vacuum-seal the bag to compress the cell structure, rendering it translucent, and refrigerate overnight.

ADVANCE PREP (Night Before): In a tall beaker, combine 1 large egg yolk, 5 g Dijon mustard, 10 ml fresh lemon juice, 2 minced garlic cloves, and 30 g harissa paste. Pour 100 ml safflower oil and 50 ml extra virgin olive oil on top, insert an immersion blender to the bottom, and blend while slowly pulling upward to emulsify into a thick aioli.

MORNING OF ASSEMBLY (10 Min Prep, 5 Min Cook): Cut the set chickpea panisse slab into 2 cm x 8 cm batons.

MORNING OF ASSEMBLY: Heat 15 ml safflower oil in a non-stick pan over medium-high heat. Sear the panisse batons for 2 to 3 minutes per side until golden brown and crispy.

MORNING OF ASSEMBLY: Drain the crispy panisse batons on paper towels and let them cool for 2 minutes.

MORNING OF ASSEMBLY: Pack the panisse batons in a ventilated container to maintain crispness. Pack the compressed fennel (drained of excess liquid) in a separate leak-proof container, tossed with 10 g chopped dill, 10 g mint, and 10 g parsley. Spoon the harissa aioli into a small dipping cup. Assemble and dip at lunchtime.