Ethné de Vienne’s Falafel Fritters with Peruvian Spices

Ingredients

• Yellow Chili Pepper Sauce

  • ½ cup (125 ml) store-bought aji amarillo chili pepper paste (see note)
  • 3 tbsp (45 ml) olive oil
  • ½ cup (125 ml) plain yogurt
  • ½ cup (60 g) crumbled feta cheese, rinsed and drained
  • 3 tbsp onion, chopped
  • 1 garlic clove, peeled

• Falafel Fritters

  • 1 cup (205 g) dried chickpeas
  • ¼ cup (45 g) quinoa
  • ½ cup (75 g) onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup (20 g) flat-leaf or curly parsley leaves and stems, finely chopped
  • ¼ cup (10 g) mint leaves and stems, finely chopped
  • 2 green onions, chopped
  • 1 ½ tbsp (22.5 ml) Peruvian spice mix, ground
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup (250 ml) vegetable oil, for cooking