- In a bowl, cover the chickpeas with the water. Soak for 8 hours.
- Preheat the deep fryer to 180°C (350°F). Lay several layers of paper towel on a tray.
- In a bowl, combine the garlic and cayenne. Set aside.
- Drain the chickpeas and dry as thoroughly as possible in a clean tea towel. Transfer to the deep fryer, cover and fry until golden brown, 8 to 10 minutes.
- Drain on the paper towels. Season with salt. Add the chickpeas to the garlic mixture and coat well. Let cool to room temperature.