Preheat your oven to 400°F. Line a baking sheet with a Silpat or parchment paper, or spray it with cooking spray. This ensures your chickpeas will bake evenly without sticking.
Drain and rinse the chickpeas in a colander over the sink. Pat them dry with a paper towel. This step is crucial because excess moisture can prevent them from becoming crispy.
Add the flour to a medium bowl and set it aside.
In a large bowl, beat the eggs until well combined and set aside.
In a separate large bowl, combine the Panko breadcrumbs, Parmesan cheese, cumin, oregano, white pepper, red pepper, and an optional pinch of salt. Stir this mixture until fully combined.
Add the dried chickpeas to the flour and toss them gently to coat each one thoroughly.
Using your hands, transfer the floured chickpeas to the beaten eggs and toss to coat evenly.
Now, take the chickpeas coated in eggs and transfer them to the breadcrumb mixture. Toss them again, ensuring they are well covered. It might get a bit messy, but that’s part of the fun!
Once coated, place the chickpeas on the prepared baking tray, ensuring they are spaced evenly apart. This allows the heat to circulate, making them extra crispy.
Bake for about 15 to 16 minutes or until they are lightly golden brown. Start checking after 10 minutes to avoid burning the undersides.
While the chickpeas bake, prepare the ranch dip. In a small bowl, combine all the dip ingredients and whisk until smooth and creamy.
Serve the baked chickpeas warm alongside the ranch dip. They are best enjoyed fresh out of the oven!
