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Virtual events › Falafel
Falafel with Vegetables drizzled in Tahini Sauce
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Falafel, an all-time favorite and staple we love on appetizer menus and cannot get enough of. These falafels are crunchy on the outside and soft on the inside, packed with flavors. Extend your class with cabbage salad made from scratch, and add a wine pairing to round out your experience.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on to complement the flavors of this dish.
Take your falafel class board to the next level by adding Malfouf Salatet, a delicious cabbage salad. (+30 min)
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The thing nobody tells you about falafel is that you use dried chickpeas soaked overnight, never tinned — tinned turns to paste and the falafel disintegrate in the oil. Chef Emily flagged that well in advance so we could soak, which I appreciated. Getting the mix coarse rather than smooth is the other half of it, and that's what gives you the crunchy outside and soft middle rather than a uniform mush.
Leo
I've made falafel badly at home for years and this fixed the two things I was getting wrong: the texture of the mix, and the oil temperature. Too cool and they drink oil, too hot and the outside darkens before the middle cooks. Having a rule of thumb for testing it without a thermometer was the practical takeaway, and my last batch at home was the first good one.
Marco
Easy to organize and genuinely inclusive: it's vegan as it stands, so there was no separate version for anyone on our team and no awkward substitution conversation. Ingredients arrived in good time and the only equipment beyond a pan is a food processor, which we flagged to people in advance.
Lucas
Chef Emily was clear and easy to follow, and well paced given that there's frying involved and everyone was working at slightly different speeds. She had people do a single test falafel first to check the mix would hold, which saved at least three of us from committing a whole batch to the pan and watching it fall apart. Sensible teaching.
Avery
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
Your request is in — our team will be in touch shortly. If it's urgent, call (617) 939-9732.
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