IN THE KIT
10 ozfalafel mix
5 ozlemon garlic tahini sauce
2 ozfeta cheese
4 ozpickled onion
1 ozfry blend
3 tablespoons of olive oil, plus extra
Salt & pepper
Kitchen Items Needed
1 large bowl
1 small bowl
Medium non stick skillet
Paper towel lined plate
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.
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.
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.
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.
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!