Air Fryer Crispy Chickpea & Parmesan Bites

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs (use gluten-free panko for GF)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried Italian herbs (oregano, basil, thyme mix)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 2 tbsp olive oil
• Fresh parsley, finely chopped (optional for garnish)

Instructions

1. Preheat your air fryer to 375°F (190°C) to get it ready for cooking.
2. Pat the drained chickpeas dry thoroughly with paper towels. Removing moisture helps achieve maximum crispiness.
3. In a food processor, pulse chickpeas a few times until coarsely chopped but not pureed. You want some texture for the bites.
4. In a large bowl, combine the chopped chickpeas, Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, Italian herbs, salt, and pepper. Mix well.
5. In a separate small bowl, whisk the eggs. Add the eggs and olive oil to the chickpea mixture, stirring until the mixture sticks together enough to form small bite-sized balls (about 1 inch diameter).
6. Form the mixture into balls and gently press them to flatten slightly. This helps them cook evenly in the air fryer.
7. Lightly spray or brush the air fryer basket with oil to prevent sticking. Arrange the bites in a single layer, leaving a bit of space between each.
8. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
9. Remove from the air fryer and let cool for a couple of minutes. Garnish with chopped fresh parsley if desired and serve warm.

Chef tips

• Drying chickpeas really improves crispiness—don’t skip this step or the bites may steam.
• Use gluten-free breadcrumbs to make this snack gluten-free without sacrificing texture.
• If you don’t have a food processor, mash chickpeas with a fork or potato masher until chunky.
• Serve with your favorite dipping sauce such as marinara, ranch, or garlic aioli for extra flavor.