Finn (veg) Recipe

Soak chickpeas

Place 1 cup dried chickpeas in a bowl and cover with 3 cups cold water. Soak 8–12 hours or overnight until expanded and soft but still firm. Drain and rinse thoroughly.

Process mixture

In a food processor, add drained chickpeas, 1/2 cup chopped onion, 1/2 cup parsley, 1/4 cup cilantro, 1/4 cup mint, 3 tbs garlic (about 3 cloves), 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp kosher salt, 1/2 tsp black pepper. Pulse until a coarse paste forms—mixture should hold together when squeezed but not be pureed smooth. Scrape down sides as needed.

Rest and bind

Transfer mixture to a bowl. Stir in 2 tbs flour and 1/2 tsp baking powder. Refrigerate at least 30 minutes to firm up (helps with shaping and frying). If too wet after chilling, add up to 1 extra tablespoon flour.

Form falafel

Wet your hands slightly and form the mixture into 8–10 golf-ball-sized patties or balls (about 1.5 inches diameter). Keep chilled until ready to fry.

Fry falafel

Heat 1 cup neutral oil in a heavy skillet over medium-high until it reaches 350°F (175°C) or until a small piece of batter sizzles and rises. Fry falafel in batches, careful not to overcrowd, 3–4 minutes per side, turning to brown evenly, until deep golden. Use a slotted spoon to transfer to a paper towel–lined plate. Drain and keep warm in a low oven (200°F/90°C) while you finish remaining batches.

Combine 1 cup crumbled feta, 2 tbs honey, 2 tbs Greek yogurt, and 1 tsp lemon juice in a small bowl or the bowl of a food processor. Whip by hand with a fork or pulse in processor until smooth and creamy but still slightly textured. Adjust honey for sweetness to taste and season with 1/4 tsp freshly ground black pepper. Chill until assembly.

Make quick slaw

In a bowl toss 2 cups finely shredded green cabbage and 1/2 cup julienned carrot with 1.5 tbs rice vinegar, 1 tbs olive oil, 1/2 tsp sugar and 1/4 tsp salt. Let sit 10–15 minutes so flavors meld and cabbage softens slightly.

Add peperoncini

Slice 4 peperoncini and fold into the slaw (reserve a few slices for garnish). If you prefer more tang, add 1–2 tbs of the peperoncini pickling brine to the slaw.

Combine 1/2 cup packed cilantro, 1/4 cup packed parsley, 1 tsp minced garlic (about 1 small clove), 1/2 seeded jalapeño, 1 tbs lime juice, 2 tbs mayonnaise, 2 tbs olive oil and 1/2 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down sides once. Adjust consistency with up to 1–2 tbs water if too thick and taste for seasoning.

Warm 4 pieces of pita or flatbread. Spread about 2 tbs honey-whipped feta onto each bread. Top with 2 falafel balls (or 3 small patties) per sandwich. Add a generous spoonful of cabbage-carrot slaw and 1–2 tbs aji verde. Scatter sliced peperoncini, torn mint leaves (about 1 tbs per sandwich) and additional carrot ribbons as garnish. Serve immediately with extra aji verde and honey on the side if desired.