Air fryer recipe · Snacks
Crunchy Masala Chickpea Poppers
Crisp roasted chickpeas tossed in warm spices - high in fibre and a good source of plant protein.
- 24 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 210kcal
- 6.7 gprotein
- 20.8 gcarbs
- 11.8 gfat
- 6.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled chickpeas1.5 cups
- Cumin powder1 tsp
- Smoked paprika1 tsp
- Olive oil1 tbsp
- Saltto taste
Method
Dry the chickpeas
Spread the boiled chickpeas on a towel and pat them very dry, rubbing off any loose skins. The drier they are, the crunchier they crisp, since surface water just turns to steam in the basket.
Season lightly
Toss the chickpeas with the olive oil first, then the cumin, paprika and salt so the spices stick. Adding oil before the spices keeps them from clumping and helps the seasoning coat evenly.
Single-layer the basket
Tip the chickpeas into the basket in a thin, even layer. A crowded basket traps steam and keeps them soft, while a single layer lets the hot air crisp every side.
Air-fry until crisp
Cook at 180°C for 18 min, shaking the basket every 6 min for even roasting. Pull them out when they rattle and sound hollow and crunchy, as that is when they are at their crispest.
