Chickpeas in the Air Fryer
Roasted chickpeas go chewy in the oven unless you watch them closely and leave them in for ages. Air fryer chickpeas crisp up in 12–15 minutes at 190 °C, with a nutty crunch that works as a snack, a salad topper or a replacement for croutons. All you need is one tin, a spoonful of oil and some spices.
- Temperature
- 190°C
- Total time
- 25min
- Prep
- 10min
- Servings
- 4
- Per serving
- 100kcal
Why the air fryer works for chickpeas
Air fryer chickpeas are about as simple as a snack gets, and the machine suits them better than the oven. The basket holds the chickpeas in a shallow layer while the fan pushes hot air through them, so each one dries and crisps on all sides. In the oven they can sit on a tray in their own steam, which is why they often turn out chewy. With the air fryer you get a shatter-crisp shell and a slightly soft, nutty middle in 15 minutes.
Chickpeas in air fryer baskets work best when they are completely dry, so spend a few minutes patting them down. Tinned chickpeas make this quick, but make sure they are well drained. Once cooked, the chickpeas keep their crunch for a day or two. Roasted chickpeas make a good snack with a drink, a salad topper in place of croutons or a high-protein addition to a lunch bowl.
How to make air fryer chickpeas
Tap a time to start a timer.
- Drain and rinse Tip the chickpeas into a sieve, rinse them under cold water and shake well. Rinsing removes the starchy liquid that makes them sticky.
- Dry thoroughly Spread the chickpeas on a tea towel or kitchen roll, cover with a second sheet and rub gently. Pick off any loose skins, which would otherwise blow around the basket. Leave them to air-dry for if you have time.
- Oil and season Toss the dry chickpeas in a bowl with the oil, smoked paprika, cumin and garlic granules. Add the salt last.
- Cook Preheat the air fryer to 190 °C for . Tip in the chickpeas and cook for , shaking the basket every . They should rattle when you shake them.
- Cool Pour the chickpeas onto a plate and leave for . They continue to crisp as they cool. If they are still soft in the centre, return them for .
Cooking times and temperatures
| Chickpeas | Temperature | Time |
|---|---|---|
| Smoky chickpeas from a tinShake every 4 minutes | 190 °C | 12–15 min |
| Indian-spiced chickpeas1 tsp garam masala, lime after | 190 °C | 12–15 min |
| Sweet cinnamon chickpeasAdd cinnamon sugar after cooking | 180 °C | 12–14 min |
| Chickpeas with no oilLess crisp | 190 °C | 12–14 min |
| Extra-large chickpeas | 190 °C | 15–18 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Drain and rinse, then dry. The liquid in the tin is sticky and slows crisping. Pat the chickpeas until the towel comes away dry.
- Salt at the end for the crispest result. Salt draws moisture to the surface. A light seasoning before cooking is fine, but extra salt is better added after.
- Shake often. The small, round shape means chickpeas can pile up and catch the same hot spot. Shake the basket every 4 minutes.
Serving
Eat the chickpeas warm as a snack, scatter them over soup or a salad, or serve them in a bowl alongside falafel and onion bhajis for a vegetarian party spread. They also go well with roasted pumpkin and grain bowls. Find more finger food in the snack recipes. Roasted chickpeas in air fryer batches are best the same day.
Storing and reheating
Keep cooled chickpeas in an open or loosely covered container for up to 2 days. A tight lid traps moisture and softens them. To bring them back, heat them in the air fryer at 170 °C for 2–3 minutes and let them cool again. If you have used them in a cooked dish, leftovers should be reheated until steaming hot all the way through (75 °C).
Variations
- Sweet cinnamon: Skip the paprika and cumin. After cooking, toss the warm chickpeas with 1 tbsp caster sugar and 1 tsp cinnamon.
- Garam masala and lime: Replace the smoked paprika with 1 tsp garam masala, and squeeze over half a lime after cooking.
- Rosemary and sea salt: Add 1 tsp chopped rosemary and flaky salt in the last 2 minutes, for a simple herby snack.
Troubleshooting
- The chickpeas are chewy, not crunchy
- They were too wet or cooked too briefly. Dry them thoroughly before oiling, cook until they rattle and then cool them uncovered. Do not put a lid on them.
- The chickpeas pop and jump around
- Loose skins and trapped steam cause popping. Remove the skins after drying, and cook at 190 °C rather than higher. A trivet over the top keeps them in place.
- The seasoning has burnt
- Fine spices and garlic scorch in hot air. Toss the chickpeas in oil first, add salt and spices, and for sugar or herb seasonings add them after cooking.
Frequently asked questions
How long do chickpeas take in an air fryer?
Tinned chickpeas take 12–15 minutes at 190 °C, shaken every 4 minutes. Very large chickpeas may need up to 18 minutes.
Can you make crispy chickpeas in the air fryer without oil?
You can, but they will be paler, drier and less crunchy, and the spices will not stick. One tablespoon of oil for a whole tin is enough.
Can you use dried chickpeas for air fryer chickpeas?
Not raw. Soak and boil dried chickpeas until tender first, then drain, dry them well and roast as for tinned. About 100 g dried makes a 240 g tin's worth.
How do you keep roasted chickpeas crunchy?
Let them cool completely, then store them in an airtight container, not sealed while warm. They stay crisp for 1–2 days before softening.
What seasoning is best for air fryer chickpeas?
Smoked paprika, cumin and garlic are a classic mix. For other options, try garam masala and lime, rosemary and sea salt, or cinnamon sugar for a sweet version.
Rate this recipe
5.0 out of 5 · 85 ratings
