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chickpeas in a bowl
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Curried Air Fryer Chickpeas

Learn how to make crispy, crunchy chickpeas to snack on using the air fryer
Course Appetiser
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Calories 239kcal
Author Charla

Ingredients

  • 2 4ooml cans of cooked chickpeas (or 2 ½ cups/245g of dried and cooked chickpeas)
  • 2 tablespoon of coconut oil
  • 2 tablespoon of curry powder see post for homemade version
  • ½ tablespoon of parsley
  • ¼ - ½ teaspoon of chilli depending on heat threshold
  • ½ teaspoon of himalayan pink salt

Instructions

  • 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

Notes

  • 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
  • Make sure the chickpeas are evenly spread out and not overcrowding the basket
  • 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

Nutrition

Calories: 239kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Sodium: 306mg | Potassium: 345mg | Fiber: 9g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 4mg