Hot And Spicy Chickpea Poppers Recipes

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HOT AND SPICY CHICKPEA POPPERS



Hot and Spicy Chickpea Poppers image

An unbelievably delicious little appy. I actually made a double batch and could have made more - we ate them like little piggies.

Provided by evelynathens

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (8 ounce) can chickpeas, drained and mashed with fork
1/3 cup parsley or 1/3 cup cilantro, finely chopped
1 tablespoon jalapeno pepper, very finely minced
1 tablespoon white vinegar
1 tablespoon dried onion, minced
1 teaspoon ground cumin
1/3 teaspoon dried garlic granules
1 egg, beaten to blend
1/4 cup self rising flour
4 ounces cheddar cheese, coarsely-grated
salt and pepper, to taste
oil, for shallow-frying
1/2 cup flour
2 tablespoons sesame seeds
your favorite salsa

Steps:

  • Combine all popper ingredients and knead together until fully combined. (the mixture will be slightly tacky) Shape into walnut-sized balls and flatten slightly between palms of hands.
  • Combine 1/2 cup flour with 2 tablespoons sesame seeds. Dredge the poppers in this mixture, pressing slightly so that sesame seeds adhere.
  • Shallow-fry in skillet, 2 minutes per side, turning over and frying other side when golden. Allow to cool a few minutes before serving alone, or with your favourite salsa.

CHICKPEA POPPERS



Chickpea Poppers image

Provided by Katie Workman

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 4

Nonstick cooking spray
2 cans (15 ounces each) chickpeas, rinsed and drained
2 tablespoons olive oil
1 1/2 teaspoons kosher or coarse salt, or more to taste

Steps:

  • Preheat the oven to 375 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
  • Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt.
  • Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature. Photograph by Todd Coleman/The Mom 100 Cookbook

SPICY CHICKPEA POPPERS



Spicy Chickpea Poppers image

Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.

Provided by Mandy Lee

Categories     HarperCollins     Chickpea     Vegetarian     Appetizer     Chile Pepper     Coriander     Buttermilk     Garlic     Basil     Soy Free     Tree Nut Free     Peanut Free

Yield Makes 4 snack servings

Number Of Ingredients 29

Garlic confit sauce:
2 1/2 heads of garlic (about 35 cloves)
3 fresh bay leaves
1/2 cup (120 mL) canola oil
1 tablespoon fish sauce
1/4 teaspoon ground white pepper
Spice Mix:
2 teaspoons ground Sichuan peppercorns
2 teaspoons chile flakes
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground kombu
1/4 teaspoon ground cumin
1/4 teaspoon five-spice powder
1/4 teaspoon light brown sugar
1/4 teaspoon sea salt, plus more as needed
Crispy chickpeas:
Canola oil, for frying
1 (15-ounce/425 g) can chickpeas, drained and peeled
1 1/2 tablespoons buttermilk
1 tablespoon plus 1/4 cup (31 g) all-purpose flour
2 teaspoons garlic powder
1/2 teaspoon baking soda
1/2 teaspoon ground white pepper
1/4 teaspoon fine sea salt
A good handful fresh Thai basil leaves
To finish:
1 garlic clove, grated
2 teaspoons Garlic Confit Sauce (see below)

Steps:

  • Garlic confit sauce:
  • Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
  • In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
  • DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
  • Spice mix and crispy chickpeas:
  • Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
  • In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
  • Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
  • In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
  • Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
  • Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
  • Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.

CHICKPEA POPPERS



Chickpea Poppers image

Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she recommends cooking a large batch of chickpeans in a slow cooker, using one-half for this recipe and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups. Posted for ZWT8.

Provided by kitty.rock

Categories     < 60 Mins

Time 45m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

4 cups cooked chickpeas (see below) or 2 (12 ounce) cans chickpeas
2 teaspoons coarse sea salt
1 tablespoon chat masala (Chaat masala or garam masala or sambhar masala may be used)
2 tablespoons olive oil
1 teaspoon cayenne pepper or 1 teaspoon paprika, plus more for sprinkling

Steps:

  • Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
  • Mix together all the ingredients in a large bowl, coating the chickpeas well.
  • Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
  • Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
  • Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
  • TO PREPARE YOUR OWN COOKED CHICKPEAS:
  • Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
  • Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
  • Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
  • Cook on high 4 hours.
  • Rinse the beans with cold water to stop the cooking process; drain excess liquid.
  • Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.

Nutrition Facts : Calories 173.6, Fat 4.8, SaturatedFat 0.6, Sodium 945.8, Carbohydrate 27.3, Fiber 5.4, Protein 6

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