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Crispy Herby Fried Chickpeas

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THE most addictive snack or appetizer!! Naturally vegan and gluten free.

Ingredients

  1. 1 15-oz. can chickpeas, drained and rinsed and drained again
  2. 1 and 1/2 Tbsp. arrowroot flour
  3. 1/2 cup high heat oil (like avocado)
  4. 2 sprigs fresh rosemary*
  5. 4 sprigs fresh thyme*
  6. salt + red pepper flakes for sprinkling

Instructions

  1. 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.
  2. Pour your chickpeas into a bowl and toss with your arrowroot flour. The arrowroot flour should completely coat each chickpea.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

*Make sure that your herbs are completely dry before throwing into the oil.

Inspired by Della Terra.

Find it online: https://www.fooduzzi.com/2018/05/crispy-herby-fried-chickpeas/

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