Crispy Cypriot Koudames - Air Fryer Spiced Chickpeas

Crispy Cypriot Koudames are a delicious, economical and nutritious snack with chickpeas, that we can easily prepare in the air fryer with a little olive oil and a few aromatic spices.

For this recipe, I used dried, peeled chickpeas, which I first boiled and then seasoned with cumin, oregano, sweet paprika, salt and black pepper.

The result was wonderful! The chickpeas became crispy on the outside while remaining slightly soft inside.

This recipe reminded me of a traditional Cypriot snack called koudames, which I remember from years gone by.

What Are Traditional Cypriot Koudames?

Koudames (pronounced koo-DAH-mess), also known as kouames, is the Cypriot name for a traditional snack made from roasted or toasted chickpeas.

In the past, chickpeas were an economical and filling food and could be enjoyed in various ways, either cooked or as a simple snack.

Koudames belong to the tradition of roasted legumes, which were particularly popular as simple treats.

What Is the Difference Between Koudames and Stragalia?

In Greece, roasted chickpeas are known as stragalia. There are different varieties, such as white and yellow stragalia, which vary in their processing and texture.

In Cyprus, however, I remember koudames being somewhat different from the stragalia commonly found in Greece.

As far as I remember, stragalia still had their skins and were harder and crunchier, while koudames were made from peeled chickpeas and had a softer texture.

This is the distinction that has remained in my memory. It does not necessarily mean that all traditional preparation methods followed the same rule, as there are different varieties and processing techniques.

Where Does the Word Koudames Come From?

The word koudames is particularly interesting from a linguistic perspective.

One etymological interpretation connects it with the Arabic word qudāma, while a possible connection with the ancient Greek verb kaio (καίω), meaning "to burn", has also been suggested because of the roasting process.

However, its etymology has not been definitively established, and these connections represent different possible interpretations.

My Own Version of Koudames in the Air Fryer

For my recipe, I used 250 gr. of dried, peeled chickpeas.

After soaking them, I put them in a saucepan to boil. During cooking, I skimmed off the foam that formed on the surface, changed the water, added salt and continued boiling until they became tender.

I then drained them thoroughly and seasoned them with olive oil, cumin, dried oregano, sweet paprika, salt and black pepper.

I cooked them in the air fryer at 190°C (375°F) for 10 minutes, shook the basket and continued cooking for a few more minutes until they reached the texture I wanted.

The combination of spices gave them a wonderful aroma and flavour without making them particularly hot.

If you prefer them spicier, you can add some chilli flakes or cayenne pepper.

Can We Use Precooked Chickpeas?

Of course!

If we don't have time to soak and boil dried chickpeas, we can use precooked or canned chickpeas instead.

In this case, drain them thoroughly and, if using canned chickpeas, rinse them under cold water.

Then dry them very well using kitchen paper or a clean kitchen towel.

Drying is particularly important because excess moisture prevents the chickpeas from becoming crispy during cooking.

Their texture may be slightly different from that of the peeled chickpeas I use in my recipe.

Tips for Making Crispy Chickpeas in the Air Fryer

1. Do not overcook the chickpeas.

They should be tender but still hold their shape. If they are overcooked, they may fall apart when tossed with the spices.

2. Dry them thoroughly.

After draining, spread them on a clean kitchen towel or kitchen paper to remove as much moisture as possible.

3. Use a little olive oil.

You don't need a large amount. Olive oil helps the spices adhere to the chickpeas and contributes to the roasting process.

4. Do not overcrowd the basket.

If your air fryer is small, cook the chickpeas in batches so that the hot air can circulate more effectively.

5. Shake the basket during cooking.

After the first 10 minutes, shake the basket well so that the chickpeas cook more evenly.

6. Watch them carefully during the final minutes.

Every air fryer works a little differently. Check the chickpeas frequently so they become crispy without burning the spices.

What Is Their Texture Like?

When I first made them, the chickpeas were crispy on the outside but slightly soft inside.

This is normal, particularly when using boiled, peeled chickpeas.

As they cool, their texture may become firmer. If you prefer them crunchier straight away, you can extend the cooking time slightly, checking them frequently.

How to Store Air Fryer Chickpeas

These chickpeas are best enjoyed freshly cooked.

Because this recipe uses chickpeas that have first been boiled, they should not be left at room temperature for many hours or days to dry out.

Transfer any leftovers to a suitable covered container and refrigerate within two hours of cooking. Consume within 3–4 days.

If they lose their crispiness, you can return them to the air fryer for a few minutes until thoroughly heated and crispier again.

How to Serve Crispy Chickpeas

Crispy chickpeas are ideal for enjoying on their own as a snack between meals.

You can also serve them with a glass of wine or a cold beer, add them to green salads or use them as a crunchy topping for soups and other dishes.

They are a simple way to make use of chickpeas and give them a different, aromatic flavour.

For me, this recipe is also a small return to the flavours of Cyprus, with traditional koudames taking on a modern twist thanks to the air fryer.

Kopiaste and Kali Orexi,