Fried Chickpeas and Sage Recipe
The herb garden this year had an over abundance of fresh sage so I’ve been finding different ways to use it in my recipes. I’ve been roasting chickpeas (and making hummus) for a long time now and creating various chickpeas recipes but never really thought much about frying them until I was looking for ideas one day on what to do with all the sage we have in the garden. I came across a lot of people said they were frying so I spent some time tweaking my recipe to make sure it was just right. We came up with a delicious crispy and flavorful snack that does not last long before it’s eaten up, but you can find similar recipes all over the internet.
I found that buying quality chickpeas is always helpful since they are less soggy straight from the can. I haven’t tried dried chickpeas but suppose they would work good too. I rinsed the legumes (chickpeas are legumes) well and let them soak for an hour. I then removed any husks that were floating in the water and the husks that were visible on the chickpeas. I set them in a strainer over night in the refrigerator to make sure they were nice and dry. When I prep the chickpeas like this they come out a million times better than using them straight from the can, but when time is of the essence that works too!
Crisp fried chickpeas are delicious but the deep fried sage makes this a culinary masterpiece.
- 2 (15-ounce) cans chickpeas
- 30 to 40 fresh sage leaves
- 4 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder
- 2 teaspoons course sea salt
- oil for frying
- Preheat deep fryer (or if frying in a pan be sure to add enough oil to submerse chickpeas fully).
- Rinse and drain chickpeas (see suggestion in post) until completely dry.
- Rinse and pat whole sage leaves until completely dry.
- In a bowl mix together flour, smoked paprika, garlic powder, and cayenne powder.
- Add chickpeas and toss in flour.
- Add chickpeas to oil and fry until golden brown.
- Remove to paper towel to drain.
- Add sage to flour mixture.
- Put sage in oil.
- Fry until crisp (watch closely this only takes about 1 minute).
- Add sage to chickpeas and toss with course sea salt.
- Serve warm.