Finn Recipe

Soak chickpeas

Place dried chickpeas in a bowl and cover with cold water by at least 2 inches. Soak 8–12 hours or overnight. Do not use canned/fresh chickpeas for authentic texture.

Drain and process

Drain and rinse soaked chickpeas well. In a food processor combine chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and black pepper. Pulse until mixture is coarsely ground and holds together when pressed; scrape sides as needed. Do not over-process into a paste.

Bind and rest

Transfer mixture to a bowl and stir in flour (or chickpea flour). If mixture feels too wet, add up to 1 extra tablespoon flour. Cover and refrigerate 30 minutes to firm up; this helps hold patties.

Form falafel

Using wet hands or a small ice-cream scoop, form 8 small patties (about 2 inches across and 3/4 inch thick) or 12 smaller balls. Press gently so they hold shape but remain slightly loose.

Fry falafel

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry falafel in batches, 2–3 minutes per side, until deep golden brown and crisp. Avoid overcrowding. Transfer to a paper-towel-lined plate and season lightly with salt while hot. Alternatively, bake at 400°F (205°C) for 20–25 minutes, turning once, until browned.

In a small bowl or mini food processor combine crumbled feta, Greek yogurt, honey, lemon juice, and black pepper. Whip or process until smooth and slightly airy, scraping down sides once. Taste and adjust honey or lemon as needed. Chill until assembly.

In a blender or food processor combine cilantro, parsley, garlic, jalapeño, lime juice, olive oil, mayonnaise, red wine vinegar, salt, and pepper. Blend until smooth and emulsified, scraping down sides. Taste and adjust salt or heat. Transfer to a bowl and refrigerate until assembly.

Prepare vegetables: thinly slice cabbage, chop mint, slice tomato, julienne carrot, and slice pepperoncini. If you prefer a slightly softened cabbage, toss sliced cabbage with 1/2 tsp salt and 1 tsp lemon juice and let sit 10 minutes, then drain any liquid.

Warm or toast bread: Brush each bread or pita lightly with olive oil and toast in a skillet or oven until golden and lightly crisp, about 1–2 minutes per side.

Spread honey-whipped feta: On the bottom half of each bread, spread about 1.5 tablespoons of the honey-whipped feta (adjust to taste).

Layer vegetables: Add a handful (about 1/2 cup) of sliced cabbage, a tablespoon of julienned carrot, a few slices of tomato, a couple sliced pepperoncini, and a sprinkle (about 1 tablespoon) of chopped mint.

Add falafel and sauce: Place 3–4 warm falafel patties (or 4–6 smaller balls) on top of the vegetables. Drizzle 1–2 tablespoons of aji verde over the falafel and vegetables. Add a squeeze of lemon if desired.

Finish and serve: Top with remaining bread half, press gently, and cut in half. Serve immediately with extra aji verde and lemon wedges on the side.