Falafel Dippers with Sriracha Aioli

Chickpea fritters with a creamy, spicy dipping sauce.

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