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Fried Chickpeas

Boqueria Soho · Manhattan

Seamus Mullen learned how to make chickpea fritters at a French-Lebanese restaurant where he worked in college. These smoky, herbed fried chickpeas are a Spanish-inflected spin on that recipe.

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  • Servings: 6

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  • Canola oil, for frying
  • 1/2 cup chickpea flour or rice flour
  • 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • Salt
  • One 15-ounce can chickpeas—drained, rinsed and dried well
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced chives
  • 1 tablespoon minced basil
  • Lemon wedges, for serving


  1. In a large saucepan, heat 1 inch of oil to 375°. In a small bowl, mix the chickpea flour with the paprika, garlic powder, onion powder, coriander and 1/2 teaspoon of salt. Add the chickpeas and toss to coat; shake off any excess flour.
  2. Fry the chickpeas, in batches if necessary, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
  3. In a medium bowl, toss the fried chickpeas with the parsley, chives and basil. Serve at once, with lemon wedges.
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