Fried Chickpeas with Parmesan, Lemon and Almonds

Name: Fried Chickpeas with Parmesan, Lemon and Almonds
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels; Vegetable oil, for frying; 2 tablespoons grated Parmesan; 1 teaspoon smoked paprika; 1 lemon, zest of; 1/2 cup whole blanched almonds; 2 tablespoons fresh parsley leaves; 3 cloves garlic, thinly sliced; Maldon sea salt, to taste

Getting reviews...

Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 1 hr 5 min
Active: 20 min

Yield: 4 servings

Ingredients

2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels

Vegetable oil, for frying

2 tablespoons grated Parmesan

1 teaspoon smoked paprika

1 lemon, zest of

1/2 cup whole blanched almonds

2 tablespoons fresh parsley leaves

3 cloves garlic, thinly sliced

Maldon sea salt, to taste

Directions

Watch how to make this recipe.

Preheat the oven to 200 degrees F.
Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.

My Private Notes

Add a Note

Show: Kelsey's Essentials

Episode: Snack Attack

Looking for Something Else?

Quick & Easy Highly Rated Healthy Surprise Me

Fried Chickpeas with Parmesan, Lemon and Almonds

Categories: