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

Seamus Mullen
Seamus Mullen

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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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