Falafel Dippers with Sriracha Aioli are a delightful fusion of bold, earthy flavors and creamy, spicy indulgence, making them a standout appetizer. The falafel is a perfect balance of textures—crispy and tender on the inside. With chickpeas as the base, these fritters have a satisfying heartiness, while the peas, cilantro and cumin add a fresh, aromatic lift to every bite. Each falafel is rich with spices and texture, making it an irresistible savory treat.

Paired with the Sriracha Aioli, the dish becomes a tantalizing blend of creamy and spicy. The smoothness of the mayonnaise and sour cream offers a cool contrast to the falafel’s crunch, while the Sriracha adds just the right amount of heat, awakening the palate without overpowering it. A hint of lemon juice ties the sauce together, bringing a refreshing tang that complements the richness of the dip and the earthiness of the falafel.

This Falafel Dippers with Sriracha Aioli recipe is perfect for sharing during gatherings. It’s creamy, flavorful and spicy enough to keep you reaching for more.

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