0.0 – 0 reviews • Almond Recipes
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- 2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels
- Vegetable oil, for frying
- 2 tablespoons grated Parmesan
- 1 teaspoon smoked paprika
- 1 lemon, zest of
- 1/2 cup whole blanched almonds
- 2 tablespoons fresh parsley leaves
- 3 cloves garlic, thinly sliced
- Maldon sea salt, to taste
Instructions
- Preheat the oven to 200 degrees F.
- Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
- Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
- Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
- Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
- With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
770 |
| Total Fat |
55 g |
| Saturated Fat |
4 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
16 g |
| Sugar |
10 g |
| Protein |
21 g |
| Cholesterol |
3 mg |
| Sodium |
681 mg |
| Serving Size |
1 of 4 servings |
| Calories |
770 |
| Total Fat |
55 g |
| Saturated Fat |
4 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
16 g |
| Sugar |
10 g |
| Protein |
21 g |
| Cholesterol |
3 mg |
| Sodium |
681 mg |
