Boqueria Soho · ManhattanSeamus 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
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.