Party On: Make 2+ Kits at Once
How to Make Mise en Place Easier
Eat at Fig + Farro
Trees for the Future
What is Falafel?
4 Ways To Sustainably Dispose of Your Meal Kit
Featured Partners
Fig + Farro,
Minneapolis, MN
Fig + Farro is a plant-based restaurant with a mission to fight climate change.  A vegan diet has a 70% lower carbon footprint than a traditional meat meal and uses 80% less water. They encourage people to eat less meat while enjoying delicious, plant-based comfort food with big flavors from around the world.  Their staff are climate activists and have been involved in bringing plant-based meals to Minneapolis Public Schools, speaking at campuses about food and global warming, and were a part of a business delegation at the United Nations Conference on Climate Change (COP24).
Living Greens
Faribault, MN
The folks at Living Greens are dreamers. And even more importantly, they're doers. Headquartered in the Minnesota heartland where crops only grow a few months each year—they knew they could find a better way. Aeroponics is a revolutionary, indoor vertical farming approach that allows Living Greens to grow fresh greens and herbs 365 days a year—even when fields are scorched by heat or temperatures plummet below zero. Their farm gives Midwesterners access to fresh greens year-round. They envision a day that no matter where you live in the U.S., 365-day greens grown near you are a reality for all. Changing the world for the better starts with one person, one bite and one Living Greens salad at a time.
Holy Land
Minneapolis, MN
Beginning in an 800 square foot storefront, Holy Land found a niche as a Middle Eastern Deli, Bakery and Grocery. They make fresh breads, hummus, and falafel and have a full line of catering options. Holy Land is a family-run operation that has helped transform Northeast Minneapolis into what the neighborhood it is today. Holy Land distributes its products to many local stores and co-ops throughout the Twin Cities, greater Minnesota, and has even expanded business to neighboring states. Though business continues to grow, the family remains committed to the original idea of providing quality food with friendly family atmosphere.
Harmony Valley Farm
Viroqua, WI
Harmony Valley Farm has been dedicated to growing the highest quality certified organic vegetables for over 40 years. They strive to produce the most nutrient dense vegetables with exceptional flavor and do so by implementing farming practices to optimize soil and plant health. Additionally, they foster biodiversity on their farm by planting and maintaining year-round habitat for songbirds, bats, bees and other beneficial pollinator creatures. Support of our farm allows us to pay a fair and living wage and offer benefits including health insurance.
Make it at Home
Cooking Terms
To cut a food into very small pieces.
A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.
Cherry tomatoes
Green peas
Rice Vinegar
Falafel Blend
Ground Split Peas
Baby kale
This dish is Gluten-Free & Vegan
Click here for full nutritional information
You Supply


Medium sauté pan or skillet

Step-by-Step Instructions

Read through entire recipe before getting started. Wash and dry all produce. Remove peas from package and rinse. Place peas in a shallow plate or cutting board and smash them using the flat bottom of a glass or ramekin. Smash until flattened.


Transfer smashed peas to cutting board mince until fine. Mince or grate garlic. Cut cherry tomatoes into halves. Remove parsley leaves from tough stems; discard stems and rough chop leaves.


Place ground split peas, smashed peas, falafel spice blend, half garlic, half parsley, 2 tsp. rice wine vinegar, 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper. Add additional water 1 Tbsp. at a time if the dough seems too dry. Mix using your hands until the dough is firm and well incorporated. Divide the dough into 8 pieces and shape each piece into a disk-like patty. Repeat with all the other portions. Place the falafel patties uncovered in the freezer and allow to set for 4-5 min. While the patties cool off, begin making the vinaigrette (Step #4).


Mix remaining remaining parsley, remaining garlic, remaining rice wine vinegar, 2 Tbsp. oil and a pinch of salt and pepper in a small bowl. Stir vigorously until incorporated. Set aside.


Heat 1 cup oil in a medium skillet over medium heat. Once shimmering, add falafel patties and fry for 2-3 min per side until golden brown and crispy. Transfer to a paper towel to drain.


Smear hummus onto the bottom 2 large bowls or plates using the back of a spoon. Add cherry tomatoes, kale and falafel patties to the plate in sections. Drizzle the bowl with garlic-herb vinaigrette. Enjoy!