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With just a few ingredients, you can make these crispy fried chickpeas tossed in a finger-licking good seasoning blend at home. They come together in under 15 minutes and have the same delicious flavor as your favorite seasoned fries (but with the added benefits of chickpeas that require no prep work and add a little protein)!
save this recipe!How do we feel about chickpea recipes? Love ’em, hate ’em, think you like them but haven’t figured out how to make them at home?
Chickpeas are protein-rich, easy to use, and cheap to prepare, so I love them. From using them as crispy croutons on a crunchy kale chickpea salad, I probably eat chickpeas every day. One of my favorite ways to snack on them is fried chickpeas!
Why you’ll love it
- Just 2 main ingredients and some spices are needed to make fried chickpeas. The magic is in the ratio of spices and the use of both smoked and sweet paprika.
- They’re the perfect snack or topping. You can grab them for the road, add them to a savory trail mix, or add them to salads.
- Ready in 15 minutes, flat.
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This is just an overview. Jump to the recipe card for the full quantities.
- Chickpeas: These can be found canned or dried. I prefer using a can of chickpeas because you only have to drain them (but here’s how to cook chickpeas from dried).
- Coconut Oil: I like to use coconut oil because it has a high smoke point and great flavor, making it ideal for frying at home.
- Spices: To get that French fry-level tasty spice, this seasoning blend pairs garlic powder with smoked and sweet paprika and a good amount of salt. You can use all smoked or all sweet paprika if that’s all you have on hand.
Chickpeas vs Garbanzo Beans
Did you know that these two ingredients are the same thing?! I didn’t until I could only find garbanzo beans at the store one day. While the images on the cans looked the same, a quick Google search confirmed. So, feel free to use either one in this recipe.
How to make pan-fried chickpeas
Here’s a quick overview of how easy these are to make. For the full instructions, check the recipe card at the bottom of this post.
- Fry the chickpeas in a skillet with coconut oil.
- Toss them in the seasoning blend and let cool slightly.
Can you deep fry chickpeas?
Deep-frying chickpeas would involve fully submerging them in hot oil, which is difficult to do safely and effectively at home. So, I opt for pan frying, which means the chickpeas are submerged about halfway in hot oil in a pan. It gives the same effect as deep-frying chickpeas—crispy and delicious!
Storage
Fried garbanzo beans can be stored in an airtight container at room temperature for up to 2 weeks. This is one of the reasons I love them—you can make a large batch and use them as needed!
Recipe Testing Notes
- Frying in coconut oil vs. vegetable oil: I initially tried this recipe with olive oil and avocado oil. Olive oil has too low a smoke point, so the chickpeas tasted burnt, and avocado oil was too heavy. But coconut oil has a high smoke point and is light enough not to make the chickpeas feel greasy.
- Seasoning at the end: This is how you make seasoned fries. The method allows the spices to stick to the oil while it’s still hot and then “set” into the chickpeas as it cools. I tested this by adding the spices directly to the coconut oil, but they just burned up.
How to Use Fried chickpeas
- As a snack on a road trip, in a savory trail mix, on a trail, and more!
- In a wrap or taco like chickpea tacos or chickpea gyros.
- As part of an adult Lunchable like this gyro lunch meal prep or Mediterranean meal prep lunch box.
15-Minute Fried Chickpeas
Ingredients
- 1 15-oz can chickpeas, drained, 425 g
- 2 Tbsp coconut oil, 30 mL
- 1 tsp each garlic powder, smoked paprika, sweet paprika
- ½ tsp salt
Instructions
- Dry: Drain the 1 15-oz can chickpeas then dry them well using either a few layers of paper towels or a clean kitchen towel. The dryer they are, the crispier they'll get!
- Fry: Heat 2 Tbsp coconut oil in a large saute pan over medium/high heat. Add the dried chickpeas, ensuring they're in a single layer in the pan. Cook for 10 to 15 minutes, jostling the pan often, until chickpeas are crispy and golden brown.
- Flavor: Stir together 1 tsp each garlic powder, smoked paprika, sweet paprika and ½ tsp salt. Add spice mixture to the chickpeas and stir to evenly coat. Remove from heat, let cool slightly, and enjoy!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
delicious … exactly what i wanted … crispy!!
i made exactly as recipe given with paprikas, garlic powder & salt … would like to try cinnamon sugar but do not see recipe for amounts of ingredients… i clicked on listings and photos but nothing came up … ???? same problem with all variations … what am i missing?
Hi Carol! All of the flavor measurements can be found in the notes section at the bottom of this roasted chickpea recipe 🙂 Enjoy!
Another good chickpea recipe! I got into them when the Marry Me Chickpea recipe came out.
So happy to hear you’re a chickpea lover now!