Air Fryer Recipe
Harissa Roasted Chickpea Skewers
Harissa gives these chickpea skewers a brick-red crust, with the best pieces slightly craggy at the edges. The air fryer is ideal for this dish as it crisps the chickpeas beautifully with minimal oil, ensuring a delightful texture without drying out the centre.
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed (about 480g drained weight)
- 2 tbsp rose harissa paste (or regular harissa paste)
- 1 tbsp olive oil, plus extra for brushing or spraying
- 1 small garlic clove, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 tsp lemon zest, plus 1 tbsp lemon juice
- 35g gram flour, plus 1–2 tbsp extra if needed
- 30g fresh breadcrumbs or panko breadcrumbs
- 1 tbsp chopped fresh coriander or flat-leaf parsley
- 1 tsp maple syrup or honey (optional)
- lemon wedges, yoghurt, tahini sauce, flatbreads or a crunchy salad for serving
Method
- Drain and rinse chickpeas, then pat dry with a tea towel.
- Mash two-thirds of the chickpeas in a bowl, leaving the rest whole or lightly crushed.
- Add harissa, olive oil, garlic, cumin, coriander, paprika, salt, pepper, lemon zest, lemon juice, gram flour, breadcrumbs, herbs, and maple syrup or honey if using. Mix until clumpy.
- Rest the mixture for 10 minutes at room temperature or chill for up to 30 minutes.
- Divide mixture into 6–8 portions and shape around soaked skewers into short sausage shapes.
- Preheat air fryer to 190°C for 3 minutes if needed. Lightly oil the basket and skewers.
- Place skewers in the basket with space between them. Air fry at 190°C for 8 minutes, then turn and cook for another 4–6 minutes until golden and firm.
- Rest skewers for 3 minutes before serving with a squeeze of lemon and accompaniments.
Nutrition
Calories: 250
