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:                                  

1. Drain and dry garbanzo beans well with a paper towel.
2. 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.
3. 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.
4. 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