📝 About This Recipe
Leblebi is a beloved Mediterranean and Middle Eastern snack that transforms the humble chickpea into a shattering, crispy delight. By deep-frying them to a perfect mahogany gold and tossing them in a vibrant aromatic spice blend, we create a snack that is far superior to any store-bought variety. These savory gems are the ultimate addictive appetizer, offering a satisfying crunch followed by a buttery, nutty finish that keeps you reaching for more.
🥗 Ingredients
The Legumes
- 3 cups Cooked Chickpeas (rinsed, drained, and patted bone-dry)
- 2 tablespoons Cornstarch (for extra exterior crispness)
The Frying Medium
- 3 cups Neutral Oil (such as grapeseed, canola, or sunflower oil)
The Signature Spice Blend
- 1.5 teaspoons Smoked Paprika (pimentón)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Granulated Sugar (to balance the earthy spices)
The Fresh Finish
- 1 tablespoon Fresh Parsley (very finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
👨🍳 Instructions
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1
Begin by thoroughly rinsing your cooked chickpeas under cold water. If using canned, ensure all the viscous aquafaba is washed away.
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2
Spread the chickpeas out on a clean kitchen towel or several layers of paper towels. Roll them around gently to dry. This is the most crucial step—any moisture left will cause the oil to splatter and prevent crisping.
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3
Let the chickpeas air-dry for at least 30 minutes. If you have time, an hour is even better. The skins should look slightly matte and feel dry to the touch.
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4
While the chickpeas dry, prepare the spice blend. In a small bowl, whisk together the smoked paprika, cumin, garlic powder, onion powder, coriander, cayenne, salt, and sugar. Set aside.
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5
Place the dried chickpeas in a large bowl and sprinkle with the 2 tablespoons of cornstarch. Toss vigorously until each chickpea is lightly and evenly coated. Shake off any excess starch using a mesh sieve.
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6
In a heavy-bottomed pot or deep skillet, heat the neutral oil to 350°F (175°C). Use a candy or fry thermometer to ensure accuracy.
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7
Carefully lower the chickpeas into the hot oil in batches to avoid crowding the pan. The oil will bubble vigorously as the moisture evaporates.
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8
Fry the chickpeas for 6-8 minutes. Use a slotted spoon to move them around occasionally so they brown evenly.
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9
Watch for the 'visual cue': the chickpeas are ready when the bubbling slows down significantly and they turn a deep, golden mahogany brown.
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10
Using a spider strainer or slotted spoon, remove the chickpeas and place them onto a wire rack set over a baking sheet. This allows air to circulate and prevents them from becoming soggy.
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11
While the chickpeas are still piping hot and glistening with a tiny amount of oil, transfer them to a clean bowl and toss with the spice blend.
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12
Add the lemon zest and finely chopped parsley, tossing one last time to distribute the fresh aromatics.
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13
Allow the Leblebi to cool for at least 10 minutes before serving. They actually become crispier as they cool down to room temperature.
💡 Chef's Tips
The secret to the ultimate crunch is ensuring the chickpeas are bone-dry before they hit the oil; moisture is the enemy of crispiness. Don't discard the loose skins that fall off during drying; fry them anyway, as they become incredibly crispy 'chips'. Always season the chickpeas immediately after frying while they are hot so the spices adhere to the surface. If you prefer a hearthier flavor, try adding a pinch of Sumac or Za'atar to the spice mix for a more traditional Levantine profile. Store any leftovers in an airtight glass jar, but do not seal until they are completely cooled to avoid condensation.
🍽️ Serving Suggestions
Serve in small ceramic bowls alongside a chilled glass of Arak or Ouzo for a classic Mediterranean pairing. Scatter them over a creamy bowl of Hummus or Labneh to add a contrasting texture. Use them as a high-protein, gluten-free alternative to croutons in a Caesar or Greek salad. Pair with a cold, crisp Lager or a dry Rosé to cut through the savory spices. Mix with toasted almonds and dried apricots for a sophisticated Middle Eastern trail mix.