Crispy fried chickpeas


Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2


111 Matt Tebbutt recipe templateBy Sarti Packer & Itamar Srulovich
From Saturday Kitchen


  • vegetable oil, for deep-frying
  • 1 x 400g tin chickpeas, drained
  • 1 tbsp olive oil
  • 1 garlic clove, roughly chopped
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • small bunch parsley
  • ½ lemon, juice only
  • flaky sea salt


  1. Fill a deep-fat fryer with vegetable oil and heat to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.

  2. Deep-fry the chickpeas until golden and crispy, then remove and drain on kitchen paper. Transfer to a serving bowl.

  3. In a small pan, fry the garlic, cumin and paprika in olive oil for a few minutes. Remove from the heat and pour over the chickpeas. Finish with chopped parsley and lemon juice.

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