Crispy Air Fryer Chickpeas in Indian Style
Crispy air fryer chickpeas roasted in Indian Style is an easy, addictive and flavourful snack. The chickpeas(garbanzo beans) have been seasoned with Indian spices and air-fried to perfection, resulting in a crunchy snack.
Ingredients
- 1 cup Dried Chickpeas around 3 cups cooked chickpeas
- 1 tablespoon Oil
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
Instructions
- If using fresh 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 and a pinch of salt.
- If there is any excess water after cooking the chickpeas, discard it and keep the chickpeas separately in a bowl for this recipe. Skip this step if using canned chickpeas.
- 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 ok. Make sure you are gentle, though. We don't want the chickpeas to break or be mushy.
- Coat the bottom of the air fryer basket with oil. Preheat your air fryer to 400°F 200°C).
- In a bowl, toss the chickpeas with oil, cumin powder, coriander powder, turmeric, garam masala, red chilli powder, and salt until evenly coated.
- Arrange the chickpeas in a single layer in the air fryer basket.
- At 400F, cook for 15-20 minutes, shaking the basket halfway through, until the chickpeas are golden and crispy.
- Allow the crunchy, crispy chickpeas to cool completely and store in an air-tight container.
Notes
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 18 minutes. Make sure you don't burn the chickpeas.
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