This post contains affiliate links.
These fried chickpeas are crispy, golden, and tossed in a smoky garlic and paprika blend that makes them taste like the best version of seasoned fries (but with protein and fiber built in). Fifteen minutes, one pan, and one can of chickpeas you already have in the pantry.
save this recipe!Hot take: fried chickpeas are better than roasted ones. Roasting dries them out slowly in the oven, which works great but takes about thirty-five minutes. Pan frying in hot oil creates a crispier, more audibly crunchy exterior with a slightly softer center in a fraction of the time.
The only step that matters is drying the chickpeas before they hit the pan. Wet chickpeas steam instead of fry and you end up with something soft and a little sad. Pat them thoroughly and the crunch takes care of itself.
You’ll have these on repeat
- Ready in 15 minutes with four ingredients
- Crispier than oven-roasted chickpeas
- Eight additional flavor options in my roasted chickpea recipe
Reader rating
grab these ingredients
This is just an overview. Jump to the recipe card for the full quantities.
- Chickpeas: 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: 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.
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.
Troubleshooting
Why are my fried chickpeas not crispy? It’s almost always one of three things:
They weren’t dry enough. This is the most common culprit. Any moisture left on the surface steams the chickpeas in the oil rather than frying them. Pat firmly with paper towels and give them a minute to air dry before they go in.
The pan was overcrowded. Chickpeas piled on top of each other trap steam between them. Single layer, every time, even if it means two batches.
The heat wasn’t high enough. Medium-high is the minimum. Too low and the chickpeas absorb the oil and go soft rather than crisping in it.
How to Use Fried chickpeas
These work anywhere you’d reach for croutons or crackers. Scatter them over tomato basil soup for a protein-packed crunch in place of bread. Add a handful to a vegetarian Caesar salad where they hold up to the dressing better than croutons. They’re also excellent on my easy vegan minestrone soup for a texture contrast that makes the whole bowl feel more substantial.
Air Fryer Option
My crispy air fryer chickpeas post covers the full method with specific temperature and timing. The result is slightly different from pan frying but equally good.
Crispy Pan-Fried Chickpeas in Coconut Oil
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!