Serves 4-6


  • 2 ½ pounds russet potatoes, washed and cut into wedges
  • ½ t baking soda (helps to make the potatoes crispier)
  • 1 ½ t salt
  • ½ c warm water
  • ½ c Tarazi falafel mix
  • 4 T olive oil divided, plus more for drizzling
  • 1 lemon, juice and zest
  • ¼ t black pepper, ground
  • ½ – 1 t chili flakes
  • 2 garlic cloves, minced
  • parsley, minced for garnish
  • coarse salt for garnish


In a medium sized bowl combine the falafel mix, warm water, and 2T olive oil. Set aside. Fill a 5 quart pan with water and bring it to a boil over high heat. Preheat the oven to 375 degrees. When the water is boiling add baking soda, salt, and potato wedges. Boil for 10 minutes and drain, keeping the potatoes in the pan they were boiled in. Immediately add in the falafel mixture, stirring gently until all of the potatoes are lightly coated. Place the coated potatoes onto a greased baking sheet and drizzle with a little more olive oil. Bake for 60 minuets, flipping the potatoes and drizzling them with more olive oil after 45 minutes. While the potatoes finish roasting, make the sauce. In a small saucepan combine 2 T olive oil, lemon juice and zest, minced garlic, and chili flakes. Warm slightly. When potatoes are nicely browned, drizzle over ½ of the sauce, and garnish with the parsley and salt. Serve with the remaining sauce on the side.