Ingredients
Scale
- 2 cups cooked chickpeas
- 1 or 2 tablespoons rice flour (optional, but adds to the crunch)
- 3/4 cup grapeseed oil
- Salt to taste or 1 teaspoon
- 1 teaspoon red cayenne pepper
- 1 teaspoon smoked paprika
- 1.5 teaspoon amchoor powder (dried mango powder or sumac)
- 1 teaspoon dried mint
- 1/2 teaspoon chopped thyme
- Finely chopped cilantro
- Finely chopped red onions
Instructions
- Drain and dry the chickpeas. Toss with the rice flour if using.
- Heat the oil in a large skillet. Add the chickpeas in batches and fry until crisp and golden. This will take about 15 minutes per batch.
- Drain on paper towels.
- Mix the salt, red cayenne pepper, smoked paprika, amchoor powder or sumac, dried mint, chopped thyme and cilantro in a mixing bowl.
- Toss the chickpeas with this mixture.
- Toss with the chopped cilantro and red onions. Serve warm.
- Category: Side Dish, Snack