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Twelve seconds in the fryer, eaten standing up
Our falafel batter is mixed each morning from soaked chickpeas, herbs and spices, never canned. Each ball is fried to order — twelve seconds in 180-degree oil, crackling crust, soft green centre — and slipped straight into freshly baked laffa with our preserves and tahini.
We are a small dining room with a takeaway counter at the front. Lunch is busy and quick; for evenings or for groups please book. The whole menu is vegetarian and most of it is vegan; we'll mark the few exceptions clearly.
Opening Hours
Falafel, Sabich & Mezze
Our current menu — discover it on-site or reserve in advance.
Six fresh falafel in warm laffa, hummus, tahini, preserved cabbage, amba, tomato and cucumber salad and herbs.
Iraqi-Israeli classic: fried aubergine, hard-boiled egg, hummus, amba, tahini, parsley and a heavy spoon of zhug.
Eight falafel with hummus, baba ganoush, fattoush salad, preserves and warm laffa — for one large appetite or two to share.
Whipped chickpea hummus topped with chickpeas, fresh tahini, parsley, sumac, olive oil and warm laffa for scooping.
Eggs cooked in a tomato, pepper and harissa stew, finished with feta and sourdough — Sunday brunch only, until 2pm.
Stretchy white cheese under crisp shredded kataifi, soaked in orange-blossom syrup and topped with crushed pistachio.
« Twelve seconds in the fryer, then straight to the table. »
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