Dry the chickpeas thoroughly. Tip the drained chickpeas onto a clean tea towel and pat them until they feel matte and slightly rough against your fingers. Any lingering moisture is the enemy of crunch, so spend a full minute on this. You'll hear a soft rustle as you rub them dry — that's exactly what you want.

Coat in oil and cornflour. In a large mixing bowl, toss the chickpeas with the olive oil until every single one glistens. Sprinkle over the cornflour and stir again — the chickpeas should look faintly dusty and pale, with no dry patches left at the bottom of the bowl.

Add the spices. Add the smoked paprika, cumin, garlic powder, onion powder, salt, black pepper and cayenne if using. Toss well. The bowl will smell warm, smoky and faintly sweet, and the chickpeas will take on a deep rusty-red colour.

Preheat the air fryer. Set your air fryer to 200°C and let it run empty for 3 minutes. This matters more than people realise — a cold basket steams the chickpeas instead of crisping them, and you'll end up with a sad, chewy result.

Air fry in a single layer. Tip the chickpeas into the basket and shake gently to spread them into one even layer. Cook at 200°C for 12–15 minutes, shaking the basket every 4 minutes. You'll hear them rattling and popping against the sides as they crisp, and the kitchen will fill with a toasted, peppery aroma.

Check for doneness. At the 12-minute mark, pull the basket out and listen. Properly done chickpeas make a hard, hollow clink when you shake the basket. If they still sound soft or dull, give them another 2–3 minutes. They should be deep golden-brown with a few darker edges.

Season and rest. Tip the hot chickpeas into a bowl, add the lemon zest and a small pinch more salt, and toss. Let them sit for 3 minutes before serving — they firm up considerably as they cool, going from slightly chewy to properly brittle.

Finish and serve. Scatter over the chopped parsley and drizzle with the thinned tahini. Serve immediately with lemon wedges on the side for squeezing over at the table.