Fried chickpeas are crunchy and delicious. They are super easy to make and a great appetizer or snack or even addition to a salad. We will be using canned chickpeas for this recipe but you certainly can soak and cook your own if you prefer.
Two things are important for these fried chickpeas to be perfect. First, you need to make sure you drain as much of the liquid from them as you can. This can be accomplished by leaving them in a colander for a about 20 minutes.
Secondly, you need to make sure that your deep frying oil is very, very hot. Start heating it about 15 minutes before you cook the chickpeas. The oil should reach 350 to 375 degrees F (175 to 190 C). The best way to make sure it is ready is to carefully add a chickpea to the hot oil. If it starts to bubble your oil is ready.
This is very important when you are deep frying any foods. If the oil is not at ready your food will boil in it and be greasy. Yuck.
You will need to select an oil that has a high smoking point for this. Use a vegetable or peanut oil for best success. Finally, please be very careful when working with hot oil. It can splatter rather easily and burn you.
Make sure to not overcrowd the oil when you start frying. Work in batches so that every single chickpea is crisp and wonderful.
This is what you are going to need for this delectable fried chickpeas recipe:
Serves four as an appetizer
1 – 14 oz. (400 grams) can of chickpeas
Salt & Pepper
1 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper (optional)
Vegetable or peanut oil for frying
Drain and rinse the chickpeas. Let them sit in the colander for about 20 minutes so they lose most of the liquid.
Start heating a frying pan with about 2 inches of oil. You want the oil to be very hot – about 350 to 375 degrees F (175-190 C) in order for this to work. If you do not have a thermometer, go ahead and carefully add a chickpea to the hot oil. If it starts to bubble it is ready.
Place the chickpeas in a bowl and season with salt, pepper, curry powder, cumin and cayenne if using. Mix well.
Add half of the chickpeas to your hot oil and cook until browned and crisp. Remove onto a paper towel lined plate. Allow the oil to get hot again before you add the other half of the chickpeas.
Serve and enjoy.
CALORIES 154.25; FAT 9.18 grs (sat 1.24; mono 3.91; poly 3.25); PROTEIN 50.60 grs ; FIBER 4.72 grs; CARBS 14.19 grs; CHOLESTEROL 0.00 mg; IRON 1.61 mg; SODIUM 858.05 mg; CALCIUM 42.41 mg