1 cup dried chickpeas (or substitute 1 can of chickpeas, drained and rinsed. If using canned chickpeas, begin recipe with step 5.)
1/4 cup chickpea flour
1/4 cup cornstarch
1/4 teaspoon truffle oil
vegetable oil (for deep frying)
salt and pepper to taste
1. If using dried chickpeas: place chickpeas in a lidded bowl, add enough cold water to cover peas, place lid on top of bowl and soak peas 12 hours or overnight.
2. Drain. Place chickpeas in a large pot and cover with three times their volume of fresh cold water.
3. Bring water to boiling and continue cooking over high heat for about 5 minutes. Skim and remove the white foam as it forms on the surface of the water.
4. Reduce heat, cover and simmer 60 to 80 minutes, or until beans are tender. Drain. (Note: it’s good to not dry the chick peas completely. Leaving them a little wet allows the dry mixture in the next step to simulate a light batter.)
5. Combine chickpea flour and cornstarch in a mixing bowl.
6. Place chickpeas in the mixing bowl and coat evenly with the flour and cornstarch mixture.
7. In a large, heavy pot, heat 3 inches of vegetable oil to 365°F (use a deep-fry thermometer). Using a fine-mesh spider or slotted spoon, carefully add chickpeas to the hot oil (don’t crowd the pot) and fry until crisp and golden, about 5 to 7 minutes.
8. Use the spider or slotted spoon to transfer the chickpeas to a paper towel-lined plate. Sprinkle immediately with salt and pepper to taste.
Drizzle with truffle oil. Serve hot.