Ethné de Vienne’s Falafel Fritters with Peruvian Spices

Ingredients

• 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
• 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