(Vegan) Crispy Curry-Fried Chickpeas

Here’s an insanely delicious snack that’s packed full of protein and really easy to make..

Crispy Curry-Fried Chickpeas

 

1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped

Drain and rinse chickpeas and spread out on a tea towel to dry.

Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch.  Add garlic and onion and cook until golden brown and fragrant.

Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag.  Add chickpeas and toss to coat evenly.

Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes.  Add chopped cilantro and fry 2 seconds.

Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.

13 thoughts on “(Vegan) Crispy Curry-Fried Chickpeas

  1. I love chicpeas and curry. Never thought of marrying the two together, this looks fantastic and would make a great side dish. Thank you for sharing.

  2. This is very similar to the ingredients for a pakora, only that you are not making a wet batter.

    Chickpea flour is essential. It’s easy to obtain at a “health food market” and I’ve even found Bob’s Red Mill version at places like Target. We run dried chickpeas thru our NutriMill however — easy and cheaper. (Assuming you’re not buying a mill just for this).

    A suggestion: add 1/3-cup sweet rice flour for every cup of gram/chickpea flour. (It’s not hard to find and easy to grind.) The rice flour gives a much crispier and lightened texture in pakoras; I’d expect it’ll do the same for this recipe.

  3. I’ll jut add for benefit of readers new to chickpeas: chickpea flour is the same as garbanzo bean flour, which is what Bob’s Red Mill labels it.

    1. Good point! Gram flour, *chickpea flour*, *garbanzo flour* and besan are all the same thing – gluten-free and high in carbs and protein.

  4. This is SOOOOOOOOO good! Wow! mmmm mmm mmm mmm Definitely a new addictive favorite!! Awesome warm just after being drained :)

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