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- Preheat air fryer 350F for 5 minutes.
- Place canned chickpeas in strainer and drain aquafaba, rinse with cold water until it runs clean.
- *OR* the more advanced and preferred version:
- 2 cups dry garbanzos and 6 cups of water in your Instant Pot, cook on high pressure for 55 minutes.
- Pour into air fryer basket in a single layer, run air fryer for 15 minutes at 350F, gently tossing at the half-way point - can season here!
- Seasoning:
- Wet fingertips from faucet with cold water and *flick* over the basket several times, up to 10. *Just* moist enough to adhere spices.
- Cumin
- Garlic powder
- Onion powder
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