Why Our Falafel Is Made From Raw Chickpeas

Many restaurants make falafel from a dry mix, where a powder is combined with water and formed into patties. It is faster, and it is consistent. We make ours from scratch, from dried chickpeas that are soaked and then ground raw, never from a powder.

What the raw method changes

Grinding raw, soaked chickpeas keeps their natural texture. The result is a falafel that is crisp on the outside and tender and green on the inside, with the flavor of the herbs and spices coming through clearly. Powdered mixes tend to bind more tightly and taste more uniform, so a fresh mix usually tastes more like herbs and chickpeas than a fried snack.

Why it takes more time

Soaking and grinding chickpeas by hand-prep is slower than opening a bag. Every batch has to be mixed, shaped, and fried to order, and the mix has to be made fresh. We accept that extra work because it is the difference you can taste.

Where to try it

Our falafel is vegan. You can order it as a falafel wrap with tarator sauce, over Lebanese rice, or as a side. Visit us at 3716 Butler St in Lawrenceville to taste the difference for yourself.