PEPPERONI-SPICED CHICKPEA POPPERS
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Description:
Spice up your snack life with these addictive Chickpea Pepperoni Poppers! Savory
chickpeas are mashed with a smoky, spicy pepperoni seasoning, baked to
perfection, and served with a cool dipping sauce. The perfect plant-based bite
for game day, parties, or any time a craving strikes.

Prep Time: 10 minutes
Cook Time: 12 minutes
Yields: 2-3 servings

--- INGREDIENTS ---
- 1 (15-ounce) can low-sodium chickpeas, drained, with 3 tablespoons of the liquid (aquafaba) reserved
- 1/2 cup panko breadcrumbs
- 2 tbsp nutritional yeast
- 1 1/2 tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
- 1/8 - 1/4 tsp cayenne pepper or red pepper flakes (adjust to your heat preference)
- Pinch of salt (to taste)

--- INSTRUCTIONS ---
1. Preheat your Emeril Lagasse Air-Fryer to 390°F (200°C) on the "Airfry"
   setting.
2. Rinse the drained chickpeas and—the most crucial step—pat them thoroughly
   dry with a clean kitchen towel or paper towels. The drier they are, the crispier
   they will become.
3. Place the reserved 3 tablespoons of aquafaba in a medium-sized bowl.
4. In a separate shallow dish, combine the panko breadcrumbs, nutritional yeast,
   smoked paprika, crushed fennel seeds, garlic powder, onion powder, oregano,
   black pepper, cayenne, and salt. Whisk until evenly distributed.
5. Add the dry chickpeas to the bowl with the aquafaba and toss gently until they
   are all lightly and evenly coated. You want them to be tacky, not swimming in
   liquid.
6. Using a slotted spoon, transfer the coated chickpeas to the panko-spice mixture.
   Toss well until every chickpea is generously coated in the pepperoni-style
   breading.
7. Arrange the coated chickpeas in a single layer in the air fryer basket. Work in
   batches if necessary to avoid overcrowding, which leads to steaming instead of
   crisping.
8. Air fry for 12-15 minutes, shaking the basket vigorously halfway through to
   ensure they brown evenly. They are done when they are golden brown, fragrant,
   and audibly crispy.

--- CHEF'S NOTES ---
The Pepperoni Flavor: The key combination for that classic pepperoni flavour is
the smoked paprika (for smokiness and colour) and the fennel seed (which gives
it that distinct Italian sausage/pepperoni aroma). Don't skip these!
Oil-Free vs. Low-Oil: This recipe is designed to be oil-free. However, for an
even deeper colour and crispiness, or for individuals needing higher calorie
density (like yourself after a long workday!), a light spritz with an oil spray
before air frying is a great option.
Serving Suggestions: These are perfect as a pizza or calzone topping, tossed in
a wrap with greens and sauce, or served alongside mashed potatoes and gravy for
a hearty comfort meal.