(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.
elya said,
July 13, 2010 at 10:06 pm
I am soooo making this tomorrow!!! Looks really yummy!!!!
Ren said,
July 14, 2010 at 8:07 am
Thanks, Elya! Really good to hear from you!
Molly Chester said,
July 14, 2010 at 9:35 am
These look delicious and so creative. Continuing to love your work!
Rosita said,
July 15, 2010 at 2:27 pm
We just fry them with salt and pepper, and I love that. I will have to try your suggestion next.
Sherri said,
July 18, 2010 at 3:23 pm
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.
quixotequest said,
July 22, 2010 at 6:35 pm
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.
quixotequest said,
July 22, 2010 at 6:38 pm
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.
Ren said,
July 22, 2010 at 10:35 pm
Good point! Gram flour, *chickpea flour*, *garbanzo flour* and besan are all the same thing – gluten-free and high in carbs and protein.
Robert said,
October 12, 2010 at 8:56 am
Works also nicely with dried chickpeas, just soaked them for ~20 hours.
Ren said,
October 12, 2010 at 2:24 pm
Good tip! Thanks much!
Nulasha said,
June 13, 2012 at 9:53 pm
This is SOOOOOOOOO good! Wow! mmmm mmm mmm mmm Definitely a new addictive favorite!! Awesome warm just after being drained :)
Ren said,
June 14, 2012 at 10:49 am
So glad you liked it!
Malisa Sasseen said,
January 10, 2013 at 10:01 am
i love both chickpeas and greenpeas, although chickpeas has that distinctive nutty taste that i like…
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