1. You can make them from dry chickpeas too with a bit of prep. Soak 1.5 cups chickpeas overnight in plenty of water. Drain them and pressure cook for 4 whistles in 2 cups water till parboiled. Make sure they are not mushy. Cool and drain them in a colander. Then follow the rest of air frying method.
2. You can try different flavour combinations to mix things up a bit. I love the basic salt and pepper, chilli and lime, barbecue seasoning, Italian seasoning and peri peri seasoning. All work well.
3. I find that adding the seasoning right towards the end of the air frying time works better than adding the seasoning from the start. The spices don’t burn and taste best. I use half the seasoning just before the end and the remaining half after they are done.
4. Your air fryer works like a fantastic dehydrator and hence I have never needed to dry the lentils or chickpeas before putting them in Air frying. Just a simple draining works well. The same works for other lentils I mentioned.
5. Canned chickpeas are the fastest and most fuss-free way to make these. Use a 15 oz. can.
6. You can store them for a week in an airtight container.
7. I prefer extra virgin olive oil but any vegetable oil works. You can also avoid oil by brushing with aquafaba or chickpea water in place of oil.
8. You can use the same recipe to make air fryer lentils like chana dal (split gram), moong dal (split moong lentils without skin, sabut moong (whole moong beans), sabut matar (dry peas) etc. In their case, you can just soak them overnight, drain and follow the air frying instructions. No need to precook except dry white peas which are similar to chickpeas. Also the air frying time is between 6-10 minutes for them as they are smaller in size. Try these and you have a variety of munchies at hand.