Spicy Air Fryer Chickpea and Sweet Potato Bites

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh chopped cilantro or parsley (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions

1. Preheat your air fryer to 400°F (200°C) for about 5 minutes.
2. In a large bowl, combine the olive oil, smoked paprika, ground cumin, chili powder, cayenne pepper (if using), garlic powder, salt, and black pepper. Stir well to make a spice mixture.
3. Add the drained chickpeas and cubed sweet potatoes to the bowl. Toss thoroughly to coat them evenly with the spice mixture.
4. Arrange the chickpeas and sweet potato cubes in a single layer in the air fryer basket. Avoid overcrowding to ensure crispiness; cook in batches if needed.
5. Air fry for 18-20 minutes, shaking the basket or stirring halfway through cooking to promote even crisping. The chickpeas should turn crispy and sweet potatoes tender with a slightly browned edge.
6. Remove from the air fryer and transfer to a serving bowl. Garnish with fresh chopped cilantro or parsley if desired.
7. Serve warm or at room temperature with lemon wedges on the side for a zesty kick.

Chef tips

• Pat chickpeas completely dry with a paper towel to help them crisp up better in the air fryer.
• If your air fryer basket is small, cook the chickpeas and sweet potatoes in two batches to prevent steaming instead of crisping.
• Adjust cayenne pepper quantity to your spice tolerance. For a milder snack, omit cayenne and boost smoked paprika instead.
• For a nut-free version, omit any garnishes containing nuts or seeds and check seasoning blends for allergens.