Falafel Dippers with Sriracha Aioli
Chickpea fritters with a creamy, spicy dipping sauce.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 18 Falafel Dippers
Ingredients:
- 15.5 ounces Dakota’s Pride Garbanzo Beans
- 1 cup Season’s Choice Sweet Peas, thawed
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons cilantro
- 1 teaspoon Stonemill Ground Cumin
- 2 tablespoons Baker’s Corner Corn Starch*
- 1 teaspoon Baker’s Corner Baking Soda
- 1 Goldhen Large Egg
- ¼ teaspoon lime juice
- ½ cup Millville Quick Oats
- ¾ teaspoon Stonemill Iodized Salt
- 4 cups Carlini Vegetable Oil
- ½ cup Burman’s Mayonnaise
- 2 teaspoons Fusia Sriracha Sauce or Burman’s Hot Sauce
- ¼ teaspoon lemon juice
- 2 tablespoons Friendly Farms Sour Cream
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
Directions:
- Drain and dry garbanzo beans well with a paper towel.
- In a food processor, combine the peas, onion, garlic, cilantro and cumin. Add the garbanzo beans. Place mixture in a medium bowl. Stir in the corn starch, baking soda, egg, lime juice, oats and salt. Allow mixture to rest for 10 minutes.
- In a medium pan over medium-high heat, bring the oil to 350°. Scoop 1 tablespoon of mixture, gently place in oil. Fry 5 falafel balls for 3 minutes per side. Drain on a paper towel. Repeat for remaining balls.
- In a small bowl, combine the mayonnaise, sriracha, lemon juice and sour cream. Mix well. Serve alongside the falafel balls.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen