Crispy Air Fryer Chickpeas is one easy snack! Crunchy, yum and keeps you full for a while. This Protein-Rich snack is all you need with a cup of tea in the evenings. Let’s see how to make these crispy, Indian Style Roasted Chickpeas in the air fryer with minimal oil.
How many of you agree that an air fryer is a blessing in the kitchen? Ever since I started using this device, I have been making more snacks and feeling less guilty about eating them.
I know all of us are on the lookout for snacks. Especially now that my daughters are starting school, I am racking my brain to come up with interesting, healthy, filling and cost-effective snack options. I know many of you are in the same boat.
Roasted Chickpeas are one snack that we buy often from Indian Grocery. While I was coming up with a list of nut-free snacks for my daughter’s snack box, this one topped my list. And I knew I had to try it at home. Ever since I bought the air fryer, I have been wanting to make this recipe at home. After a couple of trials and errors, I finally came up with those perfectly crispy chickpeas.
We enjoy eating these crispy chickpeas as a snack. You can use this as a salad topping too. I am sure it would taste great. You can also add it to other Indian Chaat that you make at home.
Why I love Air Fryer Chickpeas
Can be made in just 20 minutes.
The air fryer ensures the chickpeas are evenly cooked. Every one of them turns out ultra-crispy.
With just a few staple ingredients from the kitchen, you can make this snack that is so much better than the store-bought ones.
Healthy and requires minimal oil.
Can be customized with any spices of your choice.
Ingredients required
Cooked Chickpeas – I soaked dried chickpeas for 8 hours and cooked them in the Instant Pot. You can use canned chickpeas as well.
Oil – You can use any oil of your choice. I used Olive Oil in this recipe.
Spices – Salt, Red Chilli Powder, Turmeric Powder, Garlic Powder, and Chaat Masala are the spices that I used. You can customize it to your choice.
How to cook Chickpeas
While canned chickpeas can be used in this recipe, I always prefer cooking it fresh.
To cook the chickpeas, soak 1 cup of dried chickpeas for 8 hours or overnight. Discard the water used for soaking and pressure cook for 3 whistles by adding enough water to cover the chickpeas along with a pinch of salt.
To cook using an Instant Pot, discard the water used for soaking and add the chickpeas to the inner pot. Add enough water to cover the chickpeas along with a pinch of salt and cook them on bean/chilli mode.
If there is any excess water after cooking the chickpeas, discard it and keep the chickpeas separately in a bowl for this recipe.
How to make Crispy Air Fryer Chickpeas
You won’t believe how easy it is to make these chickpeas. Once you have cooked chickpeas in hand, it takes just 20 minutes to make these crunchy air fryer chickpeas.
- Dry: Once the chickpeas are cooked, pat dry thoroughly with a paper towel. Ensure there is no moisture left. This process is important to get even, well-roasted chickpeas. While you pat dry the chickpeas, the skin may come off. That is totally ok. Make sure you are gentle though. We don’t want the chickpeas to break or be mushy.
- Toss with spices: Add chickpeas to a bowl. Drizzle oil and add the spices. Make sure it is fully coated.
- Preheat and arrange in the air fryer: Coat the bottom of the air fryer basket with oil and preheat the air fryer to 400F. Arrange the chickpeas in a single layer in the air fryer basket.
- Cook the chickpeas: At 400F, cook for 15 minutes. Open, give a shake, brush the chickpeas with a little oil and air fry again for 5 minutes or till it turns completely crispy.
- Store: Allow the crunchy, crispy chickpeas to cool completely and store in an air-tight container.
Variations
Instead of using the regular Indian Spices, you can use Cajun Seasoning, Italian Herbs and Spices, and Taco Seasoning. Cayenne Powder and Onion Powder can also be used. You can get creative and come up with your own variation.
Tips to keep in mind
Make sure you completely pat dry the chickpeas before using them. Moisture-free chickpeas give a better result.
Adjust spices to your preference.
Do not overcrowd the air fryer basket while cooking. If needed, cook in multiple batches.
Cooking time depends on your air fryer. So keep a watch after 15 minutes. Mine got well roasted in exactly 20 minutes. Make sure you don’t burn the chickpeas.
Other Air Fryer Recipes you may like
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Crispy Air Fryer Chickpeas – Indian Style
Ingredients
- 1 cup Dried Chickpeas around 3 cups cooked chickpeas
- 3 tsp Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Chaat Masala
- Salt to taste
Instructions
- Wash and soak chickpeas in enough water for 8 hours or overnight. Discard the water and cook the chickpeas in a stovetop pressure cooker or instant pot.
- To cook using a pressure cooker, discard the water used for soaking and pressure cook for 3 whistles by adding enough water to cover the chickpeas along with some salt.
- To cook using an Instant Pot, discard the water used for soaking and add the chickpeas to the inner pot. Add enough water to cover the chickpeas along with some salt and cook them on bean/chilli mode.
- If there is any excess water after cooking the chickpeas, discard it.
- Once the chickpeas are cooked, pat dry thoroughly with a paper towel. Ensure there is no moisture left.
- Add chickpeas to a bowl. Drizzle oil and add the spices. Make sure it is fully coated.
- Coat the bottom of the air fryer basket with oil and preheat the air fryer to 400F. Arrange the chickpeas in a single layer in the air fryer basket.
- At 400F, cook for 15 minutes. Open, give a shake, brush the chickpeas with a little oil and air fry again for 5 minutes or till it turns completely crispy.
- Allow the crunchy, crispy chickpeas to cool completely and store in an air-tight container.