Celery Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts don't get nearly enough credit as a main-event ingredient, but this Moroccan-spiced version is here to change that. A bold spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — transforms humble mung bean sprouts into something genuinely crave-worthy, with crispy, lightly charred edges and a warm, aromatic coating that hits every note. The trick is getting the sprouts completely dry before they hit a screaming-hot pan, which is what gives you that golden, almost fritter-like texture instead of a soggy pile. Garlic-infused oil does the heavy lifting on flavor without any allium pieces in the mix, and a final squeeze of lemon juice brightens the whole dish beautifully. Scallion greens and fresh cilantro scattered on top add color and a little freshness to balance the deep, toasty spices. For anyone navigating celery-free cooking, this dish is a natural fit — the entire ingredient list is built around spices, fresh produce, and pantry staples with no hidden stalks or celery seed to worry about. Serve it straight from the pan while it's still crackling, because this one waits for no one.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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