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Food at your Fingertips

Falafel eatingCall it fast food if you like, but your stomach will tell you otherwise.
Read on to see our choices for the best from across the globe!

The pursuit of the best vegetarian sandwich makes stops in Philadelphia, New York and Los Angeles.

Taïm, in the New York’s West Village, offers tasty fried chickpea croquettes in its fresh pita from a cute shack. Don’t be frightened by the lines; they move fast and the rewards are more than fulfilling. Three different samplings: roasted pepper, harissa and cilantro-parsley-mint, tempt and treat. 222 Waverly Place, Manhattan; Ph.: 212/691-1287.

Maoz Vegetarian in Philadelphia offers the new age approach to falafel, allowing you to individualize your sandwich with its self-serve salad bar guaranteed to make yours one-of-a-kind. The extra tahini, slightly green cabbage, and black olives, tabouleh, pickled turnips and a dash of salt is our favorite. 248 South St., Philadelphia; Ph.: 215/625-3500.

Last but not least, is Westwood’s own Falafel King. A favorite of UCLA students, it is also home to the upscale folks who want to go back to their college roots with good food at inexpensive prices. Revered for its simplicity—steaming hot pitas with tahini sauce, lettuce and tomato—the taste represents the best L.A. has to offer, which is a bold statement in a city where falafel shacks are seemingly everywhere. 1059 Broxton Ave. Los Angeles; Ph.: 310/208-4444.


Make the good stuff right in your own kitchen. Fast, easy and tasty!

1 cup dried chickpeas (garbanzo beans) or 16 oz. can chickpeas
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
1⁄2 teaspoon baking powder
Salt and Pepper
Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas and place in pan with fresh water. Bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

Mash chickpeas and other ingredients together into a thick paste. You can use a food processor for this.

Form the mixture into small balls about the size of a ping-pong ball. Slightly flatten.

Fry in 2 inches of oil until golden brown (5-7 minutes).

Lahm Bi Ajine and Baklava


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