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Pepperoni-Spiced Chickpea Poppers

Pepperoni-Spiced Chickpea Poppers

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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.

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Prep Time

10 mins

Cook Time

12 mins

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.

Additional Information

Nutrition Facts (Summary)

Calories

175

Fat

2.2g (11% of Calories)

Saturated Fat

0.3g

Cholesterol

0mg

Sodium

255mg

Carbohydrates

30g (71% of Calories)

Dietary Fiber

7g

Total Sugars

3g

Protein

9g (18% of Calories)

Vitamin A

25% DV

Vitamin C

2% DV

Vitamin D

0% DV

Vitamin E

3% DV

Vitamin K

3% DV

Thiamine (B1)

15% DV

Riboflavin (B2)

5% DV

Niacin (B3)

5% DV

Vitamin B6

12% DV

Folate

20% DV

Vitamin B12

0% DV

Pantothenic Acid (B5)

5% DV

Calcium

8% DV

Copper

28% DV

Iron

15% DV

Magnesium

13% DV

Phosphorus

15% DV

Potassium

7% DV

Selenium

10% DV

Zinc

11% DV

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.

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