Citric Acid Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get their moment in the spotlight, but a screaming-hot skillet and the right spice blend change everything. The key here is getting the sprouts bone-dry before they hit the pan — that single step is what separates a limp, steamy pile from the golden, lightly charred crunch you're after. Once they hit the shimmering oil, they develop crispy edges and a satisfying bite that makes them feel like a real dish rather than a garnish. The warm Moroccan-inspired spice blend — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — blooms in the garlic-infused oil for about thirty seconds before coating every sprout in deep, fragrant flavor. A squeeze of fresh lemon juice at the end brightens the whole thing without overwhelming the spices. For anyone navigating citric acid sensitivities, that finishing squeeze of real lemon is a clean, straightforward swap for the processed citric acid that sneaks into so many packaged seasonings and sauces. Scallion greens and fresh cilantro scattered over the top make it look as good as it tastes — serve it immediately while the edges are still crackling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!