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While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_111379":{"type":"posts","id":"bayareabites_111379","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111379","score":null,"sort":[1471101635000]},"guestAuthors":[],"slug":"bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco","title":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco","publishDate":1471101635,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ","status":"publish","parent":0,"modified":1471360479,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":868},"headData":{"title":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco | KQED","description":"Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco","datePublished":"2016-08-13T15:20:35.000Z","dateModified":"2016-08-16T15:14:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111379 http://ww2.kqed.org/bayareabites/?p=111379","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/13/bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111379/bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111379/bay-area-bites-guide-5-popular-spots-to-get-a-good-falafel-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_13746","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_10263","bayareabites_2658"],"featImg":"bayareabites_111383","label":"source_bayareabites_111379"},"bayareabites_100765":{"type":"posts","id":"bayareabites_100765","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100765","score":null,"sort":[1443477190000]},"guestAuthors":[],"slug":"for-the-best-falafel-make-them-at-home","title":"For the Best Falafel, Make Them at Home!","publishDate":1443477190,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_100778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-2.jpg\" alt=\"Homemade falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last month, \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">I went on a quest to find the best falafel in the Bay Area\u003c/a>. It mostly ended up in disappointment. Yes, there were a couple places making falafel I’d happily eat again, but they required quite a trek from my East Bay home. It’s a lot to ask for a quick, cheap meal.\u003c/p>\n\u003cp>A far, far better solution is to simply make falafel at home. It is not terribly difficult to make a better falafel ball than what you can get at 90 percent of the Middle Eastern joints around town, and (bonus!) you can flavor and serve them however you’d like.\u003c/p>\n\u003col>\n\u003cstrong>There are three important guidelines:\u003c/strong>\n\u003cli>\u003cstrong>Stay away from canned chickpeas.\u003c/strong> You’ll need to soak dried chickpeas overnight and cook and shape them \u003cem>without\u003c/em> cooking them first. Trust me.\u003c/li>\n\u003cli>\u003cstrong>You will absolutely need to fry the falafel.\u003c/strong> There’s no way around it — baked chickpea balls are not true falafel.\u003c/li>\n\u003cli>\u003cstrong>Serve the falafel straight out of the fryer.\u003c/strong> Letting them rest and attempting to re-crisp the exterior does not a good falafel make. Embrace their last-minute nature and have fun with it.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg\" alt=\"Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make small batches of falafel, so I start with just ¾ cup of dried chickpeas. This amount will yield about a dozen small-ish falafel balls, which will serve three to four, depending on how hungry you are and how you serve them. You can certainly double up on the recipe, but you’ll still want to fry the falafel in small batches. (Read: no more than six at a time.)\u003c/p>\n\u003cp>After the chickpeas have soaked overnight, drain them thoroughly. Moisture is the enemy here, so take care to dry off any excess liquid. Transfer to a food processor.\u003c/p>\n\u003cfigure id=\"attachment_100777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-spices.jpg\" alt=\"For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-100777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1440x1021.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-960x681.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To season the falafel, I like to start with whole spices, toast them, and grind them in a spice grinder. You don’t \u003cem>technically\u003c/em> need to take this step, but if you’re going to go to the trouble of making falafel at home, you might as well do it properly. I like to use ½ teaspoon each of cumin and coriander seeds, which only need about 30 seconds over medium heat to turn aromatic and another 30 seconds in the spice grinder to turn to powder. You can also grind them in a mortar and pestle if you want to get an arm workout.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I also like a serious mix of herbs and aromatics. Most falafel recipes call for at least an onion, garlic, and parsley, but I like to go a little crazy. I like to use a mix of cilantro, scallion, and crushed red pepper flakes, in addition to the parsley and garlic. I also swap out the onion for a medium shallot. (Recipes that call for portions of onions are a pet peeve of mine, and a whole onion is far too much for this amount of chickpeas.) Whatever you do, mince all of your aromatics before adding them to the processor. You really don’t want to over-process the chickpeas, and pre-chopping will reduce that risk.\u003c/p>\n\u003cfigure id=\"attachment_100773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/all-in-processor-above.jpg\" alt=\" Combine the chickpeas with spices and minced aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chickpeas with spices and minced aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add all of these additions to the food processor with a hefty amount of salt and begin to pulse the mixture. Go slowly — you’re looking for a somewhat coarse paste that is moist enough to hold together, but not so moist that it clumps up into a Play-Doh texture. Those little pebbles of chickpeas are what give the final falafel texture. Try pinching some of the mixture together. It should sort of stick together, but it shouldn’t actually be \u003cem>sticky\u003c/em>. Transfer to a bowl and let the mixture rest for a few minutes while you make the dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_100776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-mix.jpg\" alt=\"The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tahini sauce is traditional (and delicious) here, but there are lots of different ways to make it. I like to mix equal parts tahini and water, and then add in a bit of lemon juice and garlic. I prefer to grate the garlic through a \u003ca href=\"http://us.microplane.com/microplanekitchentools.aspx\" target=\"_blank\">Microplane\u003c/a> into the sauce, but you can also use a garlic press to make a paste. Season to taste with salt and set the sauce aside until serving.\u003c/p>\n\u003cfigure id=\"attachment_100781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sauce.jpg\" alt=\"Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s frying time. Frying foods is really not difficult or challenging, but it does require attention. I like to fry in my enameled Dutch oven, but you can use a large saucepan or pot, or even a deep cast iron skillet if you’ve got one. You definitely \u003cem>do not\u003c/em> need a designated fryer.\u003c/p>\n\u003cp>Pour one inch of vegetable oil into your chosen frying vessel. I like to use safflower oil, but you could use canola oil or even peanut oil if you prefer. In my pot, one inch of oil usually works out to around 3 cups. Place the pot over medium high heat and bring the oil up to 375 degrees. It will take awhile to get this hot, so be patient. The easiest way to know if the oil is ready is to (obviously) use an \u003ca href=\"http://www.amazon.com/gp/top-rated/kitchen/289809/ref=zg_bs_tab_t_tr/180-1738685-7471608\" target=\"_blank\">instant-read thermometer\u003c/a>. You can also use a candy thermometer, or you can wing it. To test if the oil is ready without a thermometer, add a small pinch of falafel dough to the oil and take a peek. It should start bubbling immediately and turning golden brown within 30 seconds.\u003c/p>\n\u003cfigure id=\"attachment_100780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg\" alt=\"Roll the falafel balls in sesame seeds for extra crunch and color.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the falafel balls in sesame seeds for extra crunch and color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the oil is heating, roll the falafel balls. Gently pinch off a portion of falafel dough and roll into a ball about the size of a walnut. It takes a gentle touch. Try not to compress the dough too much.\u003c/p>\n\u003cp>I really like my falafel coated in sesame seeds, so once I’ve rolled a couple of balls, I’ll transfer them to a pie plate filled with the seeds. Roll them around to coat (it won’t be totally even, but that’s okay) and transfer to a plate. You can also skip the sesame seeds if you prefer.\u003c/p>\n\u003cp>Once the falafel are all rolled and the oil is hot, transfer half of the falafel to the oil. (If you’re using a smaller saucepan, you may need to fry the falafel four at a time.) I like to use my hands to gently place the falafel in the oil. It may seem scary to get your hands that close, but it is actually much safer and runs far less risk of splattering hot oil all over your face and hands. Let the falafel sit, undisturbed, for about 30 seconds to form a crust. Then give them a gentle stir and continue to fry. I like to flip/stir the falafel about every 30 seconds or so to ensure even browning.\u003c/p>\n\u003cfigure id=\"attachment_100774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-1.jpg\" alt=\"Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let them fry until they are very deep golden brown. It’ll take around five minutes. You’ll likely be tempted to pull them out early. Don’t. The chickpeas need the full five minutes to cook through. If they’re browning too fast, turn down the heat. If they’re not browning enough, increase the heat. Here, it really helps to have a thermometer to monitor the oil’s temperature — you want it to stay between 350 and 375 degrees for the best results.\u003c/p>\n\u003cfigure id=\"attachment_100775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-3.jpg\" alt=\"Let the falafel fry until they are deep golden brown, about five minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the falafel fry until they are deep golden brown, about five minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the falafel are well-browned, transfer them to a cooling rack set inside a baking sheet. (Use a slotted spoon or a spider for this step, not your hands.) Bring the oil back to 375 degrees and repeat the frying steps with the remaining falafel.\u003c/p>\n\u003cp>Serve the falafel as fresh from the fryer as possible, drizzled with or dipped into the tahini sauce.\u003c/p>\n\u003cfigure id=\"attachment_100779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-14.jpg\" alt=\"Homemade falafel with tahini sauce.\" width=\"1920\" height=\"1243\" class=\"size-full wp-image-100779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel with tahini sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Falafel with Tahini Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen falafel balls (serves 3 to 4)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe can be doubled to make more falafel, but do not fry more than 6 falafel balls at a time. Serve them in batches, fresh out of the fryer. Serve falafel on their own, in pita bread, or on top of a salad, drizzled with the tahini sauce. You will need a food processor and a thermometer for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>Falafel\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>¾ cup dried chickpeas\u003c/li>\n\u003cli>½ teaspoon cumin seeds\u003c/li>\n\u003cli>½ teaspoon coriander seeds\u003c/li>\n\u003cli>1 medium shallot, minced\u003c/li>\n\u003cli>1 packed tablespoon minced fresh parsley\u003c/li>\n\u003cli>1 packed tablespoon minced fresh cilantro\u003c/li>\n\u003cli>1 tablespoon minced scallion\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>¾ teaspoon fine sea salt\u003c/li>\n\u003cli>¼ teaspoon crushed red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Tahini Sauce\u003c/em>\u003c/strong>\n\u003cli>¼ cup tahini\u003c/li>\n\u003cli>¼ cup water\u003c/li>\n\u003cli>4 teaspoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 garlic clove, minced to a paste or grated on a microplane\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For frying\u003c/em>\u003c/strong>\n\u003cli>About 3 cups safflower or canola oil\u003c/li>\n\u003cli>½ cup sesame seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>The night before making the falafel, place the chickpeas in a medium bowl and cover with at least 1 inch of water. Cover and let soak overnight at room temperature.\u003c/li>\n\u003cli>The next day, drain the chickpeas thoroughly. Transfer to a food processor.\u003c/li>\n\u003cli>Place the cumin and coriander seeds in a small skillet over medium-low heat. Toast, stirring frequently, until aromatic, 30 seconds to 1 minute. Transfer to a spice grinder or mortar and pestle. Grind to a powder and transfer to the food processor.\u003c/li>\n\u003cli>Add the shallot, parsley, cilantro, scallion, garlic, salt, and red pepper flakes to the food processor. Pulse, scraping down the sides of the processor as needed, until the mixture has formed a coarse paste, 10 to 15 one-second pulses. The paste should be somewhat moist and should be able to hold together when pinched, but there should still be distinct pieces of chickpeas throughout. Transfer to a bowl.\u003c/li>\n\u003cli>Prepare the tahini sauce: In a medium bowl, whisk together the tahini, water, lemon juice, and garlic. Season to taste with salt. Set aside for serving.\u003c/li>\n\u003cli>Pour the safflower oil into a Dutch oven, large pot, or deep cast iron skillet. The oil should be about 1 inch deep. Bring oil to 375 degrees over medium-high heat.\u003c/li>\n\u003cli>While the oil is heating, shape the falafel: Place the sesame seeds in a shallow bowl or pie plate. Pinch off and gently roll falafel mixture into walnut-sized balls. Roll the falafel balls in the sesame seeds to coat. Transfer to a plate.\u003c/li>\n\u003cli>When the oil is hot, gently add 6 falafel balls. Let the falafel sit undisturbed for 30 seconds to begin to form a crust. Continue to fry, stirring occasionally, until falafel are deep brown and crisp, about 5 minutes. Monitor the temperature of the oil and adjust the heat as needed to keep it between 350 and 375 degrees.\u003c/li>\n\u003cli>Transfer the falafel to a baking sheet lined with a cooling rack. Return the oil to 375 degrees and repeat with the remaining falafel.\u003c/li>\n\u003cli>Serve falafel fresh from the fryer with the tahini sauce.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"It can be hard to find good falafel in restaurants in the Bay Area. Far better is to make them at home. Kate Williams will show you how.","status":"publish","parent":0,"modified":1450204337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1953},"headData":{"title":"For the Best Falafel, Make Them at Home! | KQED","description":"It can be hard to find good falafel in restaurants in the Bay Area. Far better is to make them at home. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For the Best Falafel, Make Them at Home!","datePublished":"2015-09-28T21:53:10.000Z","dateModified":"2015-12-15T18:32:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100765 http://ww2.kqed.org/bayareabites/?p=100765","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/28/for-the-best-falafel-make-them-at-home/","disqusTitle":"For the Best Falafel, Make Them at Home!","path":"/bayareabites/100765/for-the-best-falafel-make-them-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_100778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-2.jpg\" alt=\"Homemade falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last month, \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">I went on a quest to find the best falafel in the Bay Area\u003c/a>. It mostly ended up in disappointment. Yes, there were a couple places making falafel I’d happily eat again, but they required quite a trek from my East Bay home. It’s a lot to ask for a quick, cheap meal.\u003c/p>\n\u003cp>A far, far better solution is to simply make falafel at home. It is not terribly difficult to make a better falafel ball than what you can get at 90 percent of the Middle Eastern joints around town, and (bonus!) you can flavor and serve them however you’d like.\u003c/p>\n\u003col>\n\u003cstrong>There are three important guidelines:\u003c/strong>\n\u003cli>\u003cstrong>Stay away from canned chickpeas.\u003c/strong> You’ll need to soak dried chickpeas overnight and cook and shape them \u003cem>without\u003c/em> cooking them first. Trust me.\u003c/li>\n\u003cli>\u003cstrong>You will absolutely need to fry the falafel.\u003c/strong> There’s no way around it — baked chickpea balls are not true falafel.\u003c/li>\n\u003cli>\u003cstrong>Serve the falafel straight out of the fryer.\u003c/strong> Letting them rest and attempting to re-crisp the exterior does not a good falafel make. Embrace their last-minute nature and have fun with it.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg\" alt=\"Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/soaked-and-drained-chickpeas-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soak dried chickpeas overnight and drain them thoroughly before processing them into falafel dough. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make small batches of falafel, so I start with just ¾ cup of dried chickpeas. This amount will yield about a dozen small-ish falafel balls, which will serve three to four, depending on how hungry you are and how you serve them. You can certainly double up on the recipe, but you’ll still want to fry the falafel in small batches. (Read: no more than six at a time.)\u003c/p>\n\u003cp>After the chickpeas have soaked overnight, drain them thoroughly. Moisture is the enemy here, so take care to dry off any excess liquid. Transfer to a food processor.\u003c/p>\n\u003cfigure id=\"attachment_100777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-spices.jpg\" alt=\"For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-100777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1440x1021.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-spices-960x681.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best flavor, start with whole spices, toast them on the stove, and grind them to a powder. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To season the falafel, I like to start with whole spices, toast them, and grind them in a spice grinder. You don’t \u003cem>technically\u003c/em> need to take this step, but if you’re going to go to the trouble of making falafel at home, you might as well do it properly. I like to use ½ teaspoon each of cumin and coriander seeds, which only need about 30 seconds over medium heat to turn aromatic and another 30 seconds in the spice grinder to turn to powder. You can also grind them in a mortar and pestle if you want to get an arm workout.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I also like a serious mix of herbs and aromatics. Most falafel recipes call for at least an onion, garlic, and parsley, but I like to go a little crazy. I like to use a mix of cilantro, scallion, and crushed red pepper flakes, in addition to the parsley and garlic. I also swap out the onion for a medium shallot. (Recipes that call for portions of onions are a pet peeve of mine, and a whole onion is far too much for this amount of chickpeas.) Whatever you do, mince all of your aromatics before adding them to the processor. You really don’t want to over-process the chickpeas, and pre-chopping will reduce that risk.\u003c/p>\n\u003cfigure id=\"attachment_100773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/all-in-processor-above.jpg\" alt=\" Combine the chickpeas with spices and minced aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/all-in-processor-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chickpeas with spices and minced aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add all of these additions to the food processor with a hefty amount of salt and begin to pulse the mixture. Go slowly — you’re looking for a somewhat coarse paste that is moist enough to hold together, but not so moist that it clumps up into a Play-Doh texture. Those little pebbles of chickpeas are what give the final falafel texture. Try pinching some of the mixture together. It should sort of stick together, but it shouldn’t actually be \u003cem>sticky\u003c/em>. Transfer to a bowl and let the mixture rest for a few minutes while you make the dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_100776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ground-mix.jpg\" alt=\"The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ground-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The processed falafel mixture should be a coarse paste. You want it to stick together, but you also want to have small pieces of chickpeas throughout. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tahini sauce is traditional (and delicious) here, but there are lots of different ways to make it. I like to mix equal parts tahini and water, and then add in a bit of lemon juice and garlic. I prefer to grate the garlic through a \u003ca href=\"http://us.microplane.com/microplanekitchentools.aspx\" target=\"_blank\">Microplane\u003c/a> into the sauce, but you can also use a garlic press to make a paste. Season to taste with salt and set the sauce aside until serving.\u003c/p>\n\u003cfigure id=\"attachment_100781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sauce.jpg\" alt=\"Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tahini sauce is a simple mixture of tahini, water, lemon juice, garlic, and salt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s frying time. Frying foods is really not difficult or challenging, but it does require attention. I like to fry in my enameled Dutch oven, but you can use a large saucepan or pot, or even a deep cast iron skillet if you’ve got one. You definitely \u003cem>do not\u003c/em> need a designated fryer.\u003c/p>\n\u003cp>Pour one inch of vegetable oil into your chosen frying vessel. I like to use safflower oil, but you could use canola oil or even peanut oil if you prefer. In my pot, one inch of oil usually works out to around 3 cups. Place the pot over medium high heat and bring the oil up to 375 degrees. It will take awhile to get this hot, so be patient. The easiest way to know if the oil is ready is to (obviously) use an \u003ca href=\"http://www.amazon.com/gp/top-rated/kitchen/289809/ref=zg_bs_tab_t_tr/180-1738685-7471608\" target=\"_blank\">instant-read thermometer\u003c/a>. You can also use a candy thermometer, or you can wing it. To test if the oil is ready without a thermometer, add a small pinch of falafel dough to the oil and take a peek. It should start bubbling immediately and turning golden brown within 30 seconds.\u003c/p>\n\u003cfigure id=\"attachment_100780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg\" alt=\"Roll the falafel balls in sesame seeds for extra crunch and color.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/rolled-balls-in-sesame-seeds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the falafel balls in sesame seeds for extra crunch and color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the oil is heating, roll the falafel balls. Gently pinch off a portion of falafel dough and roll into a ball about the size of a walnut. It takes a gentle touch. Try not to compress the dough too much.\u003c/p>\n\u003cp>I really like my falafel coated in sesame seeds, so once I’ve rolled a couple of balls, I’ll transfer them to a pie plate filled with the seeds. Roll them around to coat (it won’t be totally even, but that’s okay) and transfer to a plate. You can also skip the sesame seeds if you prefer.\u003c/p>\n\u003cp>Once the falafel are all rolled and the oil is hot, transfer half of the falafel to the oil. (If you’re using a smaller saucepan, you may need to fry the falafel four at a time.) I like to use my hands to gently place the falafel in the oil. It may seem scary to get your hands that close, but it is actually much safer and runs far less risk of splattering hot oil all over your face and hands. Let the falafel sit, undisturbed, for about 30 seconds to form a crust. Then give them a gentle stir and continue to fry. I like to flip/stir the falafel about every 30 seconds or so to ensure even browning.\u003c/p>\n\u003cfigure id=\"attachment_100774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-1.jpg\" alt=\"Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the falafel in small batches in 375 degree oil. They should bubble immediately when they hit the hot oil. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let them fry until they are very deep golden brown. It’ll take around five minutes. You’ll likely be tempted to pull them out early. Don’t. The chickpeas need the full five minutes to cook through. If they’re browning too fast, turn down the heat. If they’re not browning enough, increase the heat. Here, it really helps to have a thermometer to monitor the oil’s temperature — you want it to stay between 350 and 375 degrees for the best results.\u003c/p>\n\u003cfigure id=\"attachment_100775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/frying-3.jpg\" alt=\"Let the falafel fry until they are deep golden brown, about five minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/frying-3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the falafel fry until they are deep golden brown, about five minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the falafel are well-browned, transfer them to a cooling rack set inside a baking sheet. (Use a slotted spoon or a spider for this step, not your hands.) Bring the oil back to 375 degrees and repeat the frying steps with the remaining falafel.\u003c/p>\n\u003cp>Serve the falafel as fresh from the fryer as possible, drizzled with or dipped into the tahini sauce.\u003c/p>\n\u003cfigure id=\"attachment_100779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/plated-14.jpg\" alt=\"Homemade falafel with tahini sauce.\" width=\"1920\" height=\"1243\" class=\"size-full wp-image-100779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1440x932.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/plated-14-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade falafel with tahini sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Falafel with Tahini Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 1 dozen falafel balls (serves 3 to 4)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe can be doubled to make more falafel, but do not fry more than 6 falafel balls at a time. Serve them in batches, fresh out of the fryer. Serve falafel on their own, in pita bread, or on top of a salad, drizzled with the tahini sauce. You will need a food processor and a thermometer for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>\u003cem>Falafel\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>¾ cup dried chickpeas\u003c/li>\n\u003cli>½ teaspoon cumin seeds\u003c/li>\n\u003cli>½ teaspoon coriander seeds\u003c/li>\n\u003cli>1 medium shallot, minced\u003c/li>\n\u003cli>1 packed tablespoon minced fresh parsley\u003c/li>\n\u003cli>1 packed tablespoon minced fresh cilantro\u003c/li>\n\u003cli>1 tablespoon minced scallion\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>¾ teaspoon fine sea salt\u003c/li>\n\u003cli>¼ teaspoon crushed red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Tahini Sauce\u003c/em>\u003c/strong>\n\u003cli>¼ cup tahini\u003c/li>\n\u003cli>¼ cup water\u003c/li>\n\u003cli>4 teaspoons freshly squeezed lemon juice\u003c/li>\n\u003cli>1 garlic clove, minced to a paste or grated on a microplane\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For frying\u003c/em>\u003c/strong>\n\u003cli>About 3 cups safflower or canola oil\u003c/li>\n\u003cli>½ cup sesame seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>The night before making the falafel, place the chickpeas in a medium bowl and cover with at least 1 inch of water. Cover and let soak overnight at room temperature.\u003c/li>\n\u003cli>The next day, drain the chickpeas thoroughly. Transfer to a food processor.\u003c/li>\n\u003cli>Place the cumin and coriander seeds in a small skillet over medium-low heat. Toast, stirring frequently, until aromatic, 30 seconds to 1 minute. Transfer to a spice grinder or mortar and pestle. Grind to a powder and transfer to the food processor.\u003c/li>\n\u003cli>Add the shallot, parsley, cilantro, scallion, garlic, salt, and red pepper flakes to the food processor. Pulse, scraping down the sides of the processor as needed, until the mixture has formed a coarse paste, 10 to 15 one-second pulses. The paste should be somewhat moist and should be able to hold together when pinched, but there should still be distinct pieces of chickpeas throughout. Transfer to a bowl.\u003c/li>\n\u003cli>Prepare the tahini sauce: In a medium bowl, whisk together the tahini, water, lemon juice, and garlic. Season to taste with salt. Set aside for serving.\u003c/li>\n\u003cli>Pour the safflower oil into a Dutch oven, large pot, or deep cast iron skillet. The oil should be about 1 inch deep. Bring oil to 375 degrees over medium-high heat.\u003c/li>\n\u003cli>While the oil is heating, shape the falafel: Place the sesame seeds in a shallow bowl or pie plate. Pinch off and gently roll falafel mixture into walnut-sized balls. Roll the falafel balls in the sesame seeds to coat. Transfer to a plate.\u003c/li>\n\u003cli>When the oil is hot, gently add 6 falafel balls. Let the falafel sit undisturbed for 30 seconds to begin to form a crust. Continue to fry, stirring occasionally, until falafel are deep brown and crisp, about 5 minutes. Monitor the temperature of the oil and adjust the heat as needed to keep it between 350 and 375 degrees.\u003c/li>\n\u003cli>Transfer the falafel to a baking sheet lined with a cooling rack. Return the oil to 375 degrees and repeat with the remaining falafel.\u003c/li>\n\u003cli>Serve falafel fresh from the fryer with the tahini sauce.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100765/for-the-best-falafel-make-them-at-home","authors":["5485"],"categories":["bayareabites_2638","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_987","bayareabites_10263","bayareabites_14894","bayareabites_14507"],"featImg":"bayareabites_100779","label":"bayareabites"},"bayareabites_99764":{"type":"posts","id":"bayareabites_99764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99764","score":null,"sort":[1440787536000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay","title":"Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay","publishDate":1440787536,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n","blocks":[],"excerpt":"While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.","status":"publish","parent":0,"modified":1481592874,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1641},"headData":{"title":"Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay | KQED","description":"While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay","datePublished":"2015-08-28T18:45:36.000Z","dateModified":"2016-12-13T01:34:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99764 http://ww2.kqed.org/bayareabites/?p=99764","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/","disqusTitle":"Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/99764/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99764/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay","authors":["5485"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_10263","bayareabites_14726","bayareabites_9251"],"featImg":"bayareabites_99806","label":"source_bayareabites_99764"},"bayareabites_40805":{"type":"posts","id":"bayareabites_40805","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40805","score":null,"sort":[1332958334000]},"guestAuthors":[],"slug":"palestinian-family-shares-treasured-dishes-at-zaki-kabob-house","title":"Palestinian Family Shares Treasured Dishes at Zaki Kabob House","publishDate":1332958334,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ","status":"publish","parent":0,"modified":1332965687,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1242},"headData":{"title":"Palestinian Family Shares Treasured Dishes at Zaki Kabob House | KQED","description":"While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Palestinian Family Shares Treasured Dishes at Zaki Kabob House","datePublished":"2012-03-28T18:12:14.000Z","dateModified":"2012-03-28T20:14:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40805 http://blogs.kqed.org/bayareabites/?p=40805","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/28/palestinian-family-shares-treasured-dishes-at-zaki-kabob-house/","disqusTitle":"Palestinian Family Shares Treasured Dishes at Zaki Kabob House","path":"/bayareabites/40805/palestinian-family-shares-treasured-dishes-at-zaki-kabob-house","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40805/palestinian-family-shares-treasured-dishes-at-zaki-kabob-house","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1763","bayareabites_1146","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_10260","bayareabites_10263","bayareabites_10265","bayareabites_10266","bayareabites_10264","bayareabites_10261","bayareabites_10262","bayareabites_10268","bayareabites_10267","bayareabites_10259"],"featImg":"bayareabites_40838","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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