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Serves : 6

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.  More Tasty Snacks

How to Make It

Step 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.

Step 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.

Step 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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