the one that makes it
falafel
crushed, not balled — so every bite of the pocket has crisp edges and soft middle, not one lonely sphere.
the story
where it comes from
falafel is street food with a thousand-year argument behind it — egypt says it started with them (with fava beans), the levant says chickpeas, and everyone's mother says hers is best.
the magic is texture: a shatteringly crisp shell, a herb-green inside, tucked into warm bread with hummus and tahini so it never dries out.
the 97 / 3
what we changed
most places hand you three dense balls in dry bread. we crush the falafel through the pocket so every bite is crisp, and keep it juicy with hummus and green zhoug.
97% familiar · 3% you've never had
lil nuggets
things to say at dinner
june 12 is unofficially International Falafel Day.
the crushed-vs-formed debate is real: crushing gives more surface area, so more crunch per bite — which is why ours goes in loose.
good falafel is bright green inside from fresh herbs — grey inside means it's mostly flour.
make it at home
a home version
8–10 falafel · 30 min + soak
ingredients
- ·1 cup dried chickpeas, soaked overnight (not canned)
- ·small onion
- ·3 cloves garlic
- ·big handful parsley + coriander
- ·1 tsp cumin
- ·1 tsp baking powder
- ·warm pita, hummus, tahini, zhoug
method
- 1blitz soaked (raw) chickpeas with onion, garlic, herbs and cumin to a coarse, sandy paste.
- 2rest 30 min, then fold in baking powder and salt.
- 3shape and shallow-fry or air-fry until deep gold.
- 4crush into warm pita over hummus; add tahini, zhoug and sumac onion.
the secret we keep
soaked raw chickpeas, never canned — canned falafel falls apart and goes gluey. that one rule is the whole game.
what's in it
every dish is veg · swap paneer for chicken, same price · air-fried falafel on request
allergens
our kitchen isn't allergen-free — tell us what you can't have and we'll tell you exactly what's in it.
pairs well: a side of the hummus three, if you're not sharing (you won't want to).
the numbers
20g
protein
~440
kcal
- ·chickpea plant protein
- ·air-fry on request
- ·house-made bread
numbers approximate · base-dependent
why it's good
chickpeas and tahini keep you full for hours, no meat needed.
the classic that proves veg food was never the boring option.
have it your way, or ours.