Levantine · 375°F · 14 min
Air Fryer Falafel
Soaked chickpeas (never canned) with herbs and cumin. The basket gives a crust; the center stays green and steamed, not greasy.
Air Fryer Crispy Chickpeas
Canned chickpeas, dried hard, tossed with spice: a snack that actually stays crunchy if you strip the moisture first. Better than most bagged chickpea snacks and ready in about 20 minutes.
Dry like you mean it
Rub in towels until the skins loosen. Damp chickpeas never crisp.
Oil lightly
Too much oil fries them soft. A thin coat plus spice is enough.
Cool on a plate
They finish crisping as they cool. Eat within a day for peak crunch.
Air Fryer Crispy Chickpeas
Prep 10 min · Cook 14 min · Total 24 min · 4 servings
Crowding. One can per batch in a 5-6 qt is safer than two cans steaming each other.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Dry
Drain and rinse the chickpeas. Spread them on a clean towel and rub until they feel dry and some skins loosen. The drier they are, the crispier they get.
Chickpeas dried and tossed with spices Toss with olive oil, salt, smoked paprika, garlic powder and cayenne if you want heat.
Cook
Preheat the air fryer to 390°F (199°C). Pour the chickpeas into the basket in an even layer.
Chickpeas crisping in the air fryer basket Cook 14-18 minutes, shaking the basket every few minutes, until they look deep gold and sound hollow when you shake them. Cool on a plate for a few minutes: they finish crisping as they cool.
