Fried chickpeas. It’s the first weekday after a holiday. No room for baked chickpeas here.
We be fryin’.
If you’ve perused the recipes here on Fooduzzi, you know that we don’t fry a lot.
In fact, I don’t think we’ve fried ever.
So when I say that fried chickpeas are 100% worth it, you know I really really mean it.
Don’t get me wrong; I love me a baked chickpea. Baked chickpeas are fine and good as a healthy, protein-filled snack.
But. They can be high-maintenance. And you need to take the skins off for maximum crunchage. And even then they don’t get crunchy all the way through.
Guys, frying chickpeas have literally changed my life. And I know that sounds dramatic, and admittedly, it is. But they’re just so good.
Perfectly crispy all the way through. Light as air with an impossibly crunchy coating. Delightfully herby and salty. And so so easy.
These are the chickpeas of my dreams, friends. And you’re going to go mad cray over them.
First things first, if you’re seriously opposed to frying, I get it. I don’t fry ever. The first time I deep fried anything was last year on vacation. And I’ve deep fried exactly zero times since then.
Instead, I like to opt for pan frying. Aka. frying in a small layer of oil on the bottom of a pan.
It’s easy, less messy, and less oily, yet you still end up with crazy crunchified chickpeas.
Speaking of. There’s a trick. Well, there’s two.
- Rinse, drain, and dry your chickpeas for at least an hour at room temperature. Removing the moisture not only helps that crunch factor, it also ensures that your oil won’t splatter everywhere.
- Liberally toss your drained and dried chickpeas in arrowroot powder (cornstarch should also work!). It gives the chickpeas a light, crunchy coating that is just my favorite thing ever.
PLUS! We’ll fry up a bit of rosemary and thyme before we fry up the chickpeas to flavor the oil and to add to the chickpeas when we serve. Fried herbs are the best (see here and here for proof!), and you’ll love the fresh, gourmet flair this simple step gives this snack or app!
I swear to you, you won’t be able to stop at just one. You. Will. Love. These.
Crispy Herby Fried Chickpeas
|Prep:||Cook:||Yield: serves 2-3 people||Total:|
THE most addictive snack or appetizer!! Naturally vegan and gluten free.
- 1 15-oz. can chickpeas, drained and rinsed and drained again
- 1 and 1/2 Tbsp. arrowroot flour
- 1/2 cup high heat oil (like avocado)
- 2 sprigs fresh rosemary*
- 4 sprigs fresh thyme*
- salt + red pepper flakes for sprinkling
- Pour your drained chickpeas onto a large tea towel and arrange in a single layer. Allow to try for at least 1 hour at room temperature. I left mine out for about 3 hours, covered for about half the time.
- Pour your chickpeas into a bowl and toss with your arrowroot flour. The arrowroot flour should completely coat each chickpea.
- Pour your oil into a medium high-sided pot. The oil should be about 1/2 inch deep; if it's not, add more oil. Turn the heat to medium, and allow it to come up to temperature. The oil should smoke; if it is, turn it down. Meanwhile, get a tea towel or paper towel for draining.
- When your oil is hot, add your rosemary and thyme. Toss in the oil and remove with tongs when crispy and bright green. Drain on your tea towel.
- Then, add your chickpeas (I fried mine in three batches). Toss every few seconds, making sure that they fry evenly. You'll know they're done when they're golden brown and when it sounds hollow you pick one up with tongs and let it drop back into the pan. Mine took 7-8 minutes total.
- Remove the chickpeas with tongs and drain on your tea towel. Immediately season with salt and red pepper flakes, and sprinkle your fried herbs on top. Enjoy immediately!
*Make sure that your herbs are completely dry before throwing into the oil.
Inspired by Della Terra.
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