Curried air fryer chickpeas
Crispy, crunchy curried air fryer chickpeas – vegan, gluten free
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 4 1x
- Category: Appetiser
- 2 (4ooml) cans of cooked chickpeas (or 2 1/2 cups/245g of dried and cooked chickpeas)
- 2 tbsp of coconut oil
- 2 tbsp of curry powder (see post for homemade version)
- 1/2 tbsp of parsley
- 1/4 – 1/2 tsp of chilli (depending on heat threshold)
- 1/2 tsp of himalayan pink salt
- Preheat the air fryer basket
- Make sure the chickpeas are drained and (especially if using canned to rid excess sodium) and blot with a paper towel.
- Place the chickpeas in a large bowl and proceed to sprinkle on the coconut oil, curry powder, parsley, chilli and pink salt.
- Use a spoon to evenly combine the herb and spices so each chickpeas is coated.
- Pour the chickpeas into the air fryer basket and shake so it’s not over crowded. You may need to work in batch depending on the size of your unit.
- Set the temperature to 190c/375f and cook for 15-18 minutes.
- Stop the fryer and shake a few time throughout the stated cooking time (I did this twice).
- Serve accordingly
- Once cooled store in an air tight container/jar
- For best results please use my homemade Jamaican curry powder
- Make sure the chickpeas are completely dried off before adding the spices/herbs/oil
- You can use an alternative oil to coconut if you prefer
- Preheating the basket gives the cooking process a head start but not essential if you forget
- If using coconut oil melt the oil first and add the rest of the ingredients immediately so it doesn’t harden
- Depending on the size/capacity of your air fryer you may need to work in batches. I own a Philips XL
- It’s best to adhere to the measurements in this recipe in order to get an even flavour (not too overpowering or bland)
- Chilli is optional, if you don’t like hot simply leave it out of the recipe.
The chickpeas will become more crunchy and harden as they cool down