Fried Chickpeas


  • 1 lb of dried chickpeas
  • canola oil for deep frying
  • 1 tsp paprika
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • Put the chickpeas in a large bowl and cover with water and soak overnight. Drain well and dry with  paper towels.
  • Alternatively you may used rinsed and dried canned chickpeas.
  • Fill a deep sauce pan or deep fryer 1/3 full with oil. Heat to 350 degrees.
  • Deep fry half of the chickpeas for 3 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat with the rest of the chick peas.
  • Once chickpeas cool slightly fry them again in batches until lightly browned.
  • Sprinkle the seasonings over the chick peas, mix well, cool and serve.

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