Walnut Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts might seem like a humble ingredient, but cooked over screaming-hot heat with the right technique, they transform into something genuinely exciting — golden, lightly charred at the edges, and still snappy in the center. The key is getting them bone dry before they hit the pan, so every sprout crisps up instead of steaming into a soggy pile. A fragrant blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne blooms in garlic-infused oil right in the pan, coating every sprout in warm, complex spice. A bright hit of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Scallion greens and fresh cilantro add a pop of color and freshness that makes the whole dish feel restaurant-worthy. This is a naturally nut-free recipe with no sneaky additions to worry about — just pantry spices, fresh produce, and a hot pan doing all the work. Serve it immediately while the sprouts are still crackling, either as a bold side dish or piled over rice or flatbread for a quick, satisfying meal.
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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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