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.
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
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.
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.
In a medium bowl, toss the fried chickpeas with the parsley, chives and basil. Serve at once, with lemon wedges.
