Falafel Dippers with Sriracha Aioli
Chickpea fritters with a creamy, spicy dipping sauce.
- 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