Air Fryer Korean BBQ Chickpeas

AIR FRYER METHOD (FASTER!)

1. Transfer well-drained chickpeas onto an air fryer basket ensuring they are not overlapping each other. Roast them at 100C / 212 F for 5 mins. This will allow the chickpeas to dry well so that you don’t have to wipe them manually with a paper towel or kitchen cloth.
2. Transfer the chickpeas into a mixing bowl, add the olive oil and coat gently. Transfer the chickpeas back to the air fryer basket and spread them well. Place the basket into the air fryer. 
3. Turn up the air fryer temperature to 175 C / 347 F and bake the chickpeas for a total of 15 mins. Half way though this time, shake the basket around for even cooking.
4. In the mean time, combine and whisk the remaining ingredients – brown sugar, soy sauce, Korean chili flakes, salt, ginger powder, garlic powder, and onion powder in a small bowl.
5. When the chickpeas are ready, turn the air fryer off. Transfer the chickpeas into a mixing bowl and combine with the BBQ sauce (from step 4). Rub the sauce well ensuring the chickpeas are evenly coat. – I didn’t find it too hot to touch the chickpeas with my gloved hands, but be watchful as you touch the roasted chickpeas.
6. Transfer the seasoned chickpeas back into the air fryer basket and spread them well so they don’t overlap. Put the basket back to the air fryer. Bake the chickpeas in the cooling down air fryer for 20 – 30 mins. (Air fryer is off.) This will help chickpeas get even crispier.
7. Remove from the air fryer and cool down for about 5 mins. Serve immediately or transfer to an air tight container for later. You can munch them on their own or serve in your salad as a garnish.

OVEN ROASTING METHOD

1. Preheat oven at 100 C / 212 F for 10 mins. Line up the baking paper on a large rimed baking sheet. Transfer well-drained chickpeas onto a baking sheet ensuring they are not overlapping each other. Bake for 10 mins. This will allow the chickpeas to dry well so that you don’t have to wipe them manually with paper towel or kitchen cloth. Remove the baking sheet from oven.
2. Transfer the chickpeas into a mixing bowl, add the olive oil and coat gently. Transfer the chickpeas back to the baking sheet and spread them well.
3. Turn the oven temperature up to 175 C / 347 F and place the baking sheet in the oven. Bake the chickpeas for a total of 45 mins and half way though baking turn the chickpeas around for even cooking.
4. In the mean time, combine and whisk the remaining ingredients – brown sugar, soy sauce, Korean chili flakes, salt, ginger powder, garlic powder, and onion powder in a small bowl.
5. When the chickpeas are ready, remove the baking sheet from the oven and turn the oven off. Transfer the chickpeas into a mixing bowl and combine with the BBQ sauce (from step 4). Rub the sauce well ensuring the chickpeas are evenly coat. – I didn’t find it too hot to touch the chickpeas with my gloved hands, but be watchful as you touch the roasted chickpeas.
6. Transfer the seasoned chickpeas back to the baking sheet and spread them well so they don’t overlap. Put the baking sheet back to the oven.
7. Bake the chickpeas in the cooling down oven for 30 mins. (Oven is off.) This will help the chickpeas get crispier. Remove from the oven and cool down for about 5 mins. Serve immediately or transfer to an air tight container for later. You can munch them on their own or serve in your salad.