All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
I can hear you right now: “I can't make falafel on my own! I wouldn't know the first thing about it! And it would be hard!” Not so! We've got this, you and I. We're going to mash some chickpeas (that'll be fun), then roll them into balls, and fry them right up (yum). See, no worries to be had. Place the falafel in some naan with a cucumber sauce and fresh salad, and we've got a dinner that you're amazed you made.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim cucumber. Slice half into thin rounds and cut other half into a fine dice. Mince parsley, stems and leaves. Halve lemon. Quarter one half and juice the other half. Halve grape tomatoes. Drain chickpeas.
Make the Tzatziki
In a mixing bowl, combine diced cucumber, yogurt, parsley, 1 tsp. lemon juice, ¼ tsp. pepper, and a pinch of salt.
Make Salad and Warm Naan
Place a medium non-stick pan over medium-high heat. While pan heats, in another mixing bowl, stir together sliced cucumber, tomatoes, 2 tsp. lemon juice, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Working in batches, place naan flatbreads in dry pan and toast until warmed, 1 minute per side. Remove naan from pan and wrap in foil to keep warm. Wipe pan clean and reserve.
Form the Falafel
Return pan used to warm naan to medium-high heat and add canola oil. Place chickpeas, flour, and ¼ tsp. pepper in another mixing bowl and mash until mixture is the texture of chunky peanut butter. Separate and roll into eight equal-sized balls and flatten balls very slightly.
Fry the Falafel
Line a plate with paper towels. Place a dough ball in hot oil. It should briskly bubble. If it doesn't, remove dough and increase heat. Cook 2 minutes, flip, and cook 2 minutes. Repeat, then remove to towel-lined plate. Cooking only a couple minutes allows it cook evenly. Finished falafel will be golden brown and crispy.
Finish the Dish
Place falafel into naan flatbread. Serve with salad and sauce, and place a lemon wedge on the side. Fold and enjoy.
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