Fried Chickpeas

• Canola oil, for frying
• 1/2 cup chickpea flour or rice flour
• 1 teaspoon hot pimenton de la Vera (smoked Spanish paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• Salt
• One 15-ounce can chickpeasdrained, rinsed and dried well
• 1 tablespoon minced flat-leaf parsley
• 1 tablespoon minced chives
• 1 tablespoon minced basil
• Lemon wedges, for serving

1. In a large saucepan, heat 1 inch of oil to 375.
2. In a small bowl, mix the chickpea flour with the paprika, garlic powder, onion powder, coriander and 1/2 teaspoon of salt.
3. Add the chickpeas and toss to coat; shake off any excess flour.
4. Fry the chickpeas, in batches if necessary, until golden and crisp, about 3 minutes.
5. Using a slotted spoon, transfer to paper towels to drain.
6. Season with salt.
7. In a medium bowl, toss the fried chickpeas with the parsley, chives and basil.
8. Serve at once, with lemon wedges.

canola oil, chickpea flour, paprika, garlic, onion powder, ground coriander, salt, well, flatleaf parsley, chives, basil, lemon wedges

Taken from www.foodandwine.com/recipes/fried-chickpeas-cocktails-2009 (may not work)