This recipe uses an air fryer to turn chickpeas into a crispy snack with Indian spices. It’s a healthy alternative to chips and a great topping for salads and bowls.
Ingredients:
- 1.5 cups cooked chickpeas (canned or dried)
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon chilli powder
- Salt to taste
- Optional: Chaat masala for extra tang (sprinkle at the end)
Instructions:
Prep the Chickpeas:
If using dried chickpeas, soak them for 8 hours or overnight. Then, cook them in a pressure cooker or Instant Pot until tender.
Canned chickpeas are a quicker option – rinse and drain them.
Pat the chickpeas dry thoroughly with a paper towel to ensure crispness.
Spice it Up:
Toss the chickpeas with oil, cumin, coriander, turmeric, garam masala, chilli powder, and salt in a bowl. Make sure every chickpea is well coated.
Air Fry!
- Preheat your air fryer according to the manufacturer’s instructions.
- Arrange the chickpeas in a single layer on the air fryer basket (avoid overcrowding).
- Air fry at 380°F (193°C) for 10-15 minutes, shaking the basket halfway through for even cooking.
- The chickpeas are done when golden brown and crispy. If they seem soft, air fry for a few more minutes.
- Let the chickpeas cool slightly before serving. Sprinkle with chaat masala for an extra tangy kick (optional).
- You can store leftover chickpeas in an airtight container at room temperature for up to a week.
Tips:
Experiment with different spice combinations to find your favourite flavour profile. Add curry powder, smoked paprika, or a pinch of cayenne pepper for a little heat.
For extra crispy chickpeas, use a little bit of cornstarch or rice flour along with the oil and spices.
Related
Air Fryer Chickpeas (Indian Style)
Ingredients
- 1.5 cups cooked chickpeas (canned or dried)
- ½ tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- salt
- ¼ tsp garam masala
- Optional: Chaat masala for extra tang (sprinkle at the end)
Instructions
Prep the Chickpeas:
- If using dried chickpeas, soak them for 8 hours or overnight. Then, cook them in a pressure cooker or Instant Pot until tender.
- Canned chickpeas are a quicker option – rinse and drain them.
- Pat the chickpeas dry thoroughly with a paper towel to ensure crispness.
Spice it Up:
- Toss the chickpeas with oil, cumin, coriander, turmeric, garam masala, chilli powder, and salt in a bowl. Make sure every chickpea is well coated.
Air Fry
- Preheat your air fryer according to the manufacturer’s instructions.
- Arrange the chickpeas in a single layer on the air fryer basket (avoid overcrowding).
- Air fry at 380°F (193°C) for 10-15 minutes, shaking the basket halfway through for even cooking.
- The chickpeas are done when golden brown and crispy. If they seem soft, air fry for a few more minutes.
- Let the chickpeas cool slightly before serving. Sprinkle with chaat masala for an extra tangy kick (optional).
- You can store leftover chickpeas in an airtight container at room temperature for up to a week.