Falafel Gyro & Fries with Tahini & Arugula

fresh ingredients


  • 10 oz
    falafel mix
  • 2 pcs
  • 5 oz
    lemon garlic tahini sauce
  • 2 oz
    feta cheese
  • 4 oz
  • 1 pc
  • 12 pc
  • 4 oz
    pickled onion
  • 10 oz
  • 1 oz
    fry blend
  • 2 oz

Not Included

3 tablespoons of olive oil, plus extra 

Salt & pepper


Kitchen Items Needed

Baking sheet

1 large bowl 

1 small bowl 

Medium non stick skillet 

Aluminum foil 

Paper towel lined plate

cook along



Preheat oven to 450 degrees & place a baking sheet on the lower oven rack;

Scrub potatoes; cut into ¼-inch thick fries;

Cut tomato into ½-inch pieces; transfer to a small bowl & season with a pinch each of salt & pepper;

Remove leaves from stem & roughly chop parsley.

1Bake Potatoes

In a large bowl, toss potatoes with a drizzle of olive oil & fry blend. Carefully place potatoes on preheated baking sheet. Bake on top rack until tender & golden brown, about 30 minutes, flipping potatoes after 20–25 minutes. Keep bowl for the next step. 

2Prepare Falafel

Wrap pita in foil & place in oven to warm while you fry falafel. Remove falafel from packaging & place in a large bowl from step 1. Shape falafel into 8 equal-sized balls. 

3Fry Falafel

Heat 3 tablespoons of olive oil in a large skillet over medium-high. Add falafel & cook, turning occasionally, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate; sprinkle with a pinch of salt.

4Make Salad & Serve

Squeeze juice of lemon into a large bowl, place arugula in bowl & toss with a pinch of salt & pepper. Cut lemon into wedges.

Thin lemon-tahini sauce with 1–2 teaspoons water, if necessary (should be able to drizzle sauce). Pile some of the arugula on pita & top with tomatoes and falafel. Drizzle sauce over & top with some of the pickled onions & parsley. Serve remaining arugula & oven fries alongside with any lemon wedges for squeezing over top. Enjoy!