Start by making Green Pea Poppers. Preheat oven to 350 F (180 C). Line baking tray with parchment paper and set aside.
In large frying pan over medium, heat oil. Add onion and cook until softened and translucent, about 8 minutes. Stir in garlic and cook for another minute.
Transfer cooked onion and garlic mixture to food processor. Add peas and pulse until mixture becomes a thick paste that still has texture to it. Transfer to large bowl along with chickpea flour, baking soda, salt, cumin, and mint. Stir with wooden spoon until well combined.
With wet hands, take 1 Tbsp (15 mL) pea mixture and roll into a ball and place on prepared baking tray. Press down slightly to form a round patty. Brush lightly with some extra oil before baking in oven for 10 minutes. Flip poppers over and bake once more until golden brown, about another 8 to 10 minutes.
For Coconut Lime Dipping Sauce, whisk all ingredients together in bowl until well combined.
Serve warm poppers with dipping sauce. Poppers may be cooled to room temperature and stored in airtight container in refrigerator for up to 3 days.