Our Food

Falafel

Falafel is popular in Middle Eastern cuisine, and each region has unique ways of making falafel, with different ingredients and shapes.

Why Ron loves it: Falafel is a great plant-based option to eat on its own with a sauce, as well as in pita. I like to use hulled chickpeas as a falafel base and form them into patties before frying. In addition to chickpeas, our falafel also includes onion, parsley, and spices.

Israeli Salad

Our Israeli salad is simple, fresh, and just delicious! Cucumber, tomatoes, red onions, fresh parsley and a splash of lemon juice.

Baba Ganouj

Baba ganouj is a smokey eggplant dip made from roasted eggplants, tahini, lemon juice, and spices. We love the creaminess it adds to our falafel pita, and makes a great dip for our falafel platter.

Tahini

A Middle Eastern condiment made from toasted ground hulled sesame, tahini is served by itself or as an ingredient in various dishes. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa.

Why Ron loves it: Tahini is an incredibly versatile "seed butter" that I like to use to add richness and body to a dish. It can be used to add a creaminess to a hummus, as a sauce by itself, or even as a way to enhance the flavors of a chocolate dessert.


Eggplant

A berry by botanical definition, eggplant is typically used as a vegetable in cooking. There is no consensus about the place of origin of eggplant, but is described as being native to India, Africa, or South Asia. It is widely grown throughout the Mediterranean Sea region.


Why Ron loves it: Eggplant is the flavor sponge of "vegetables." Being hardy, eggplant makes an excellent meat substitute. My favorite eggplant application is a smokey, creamy baba ghanoush.


Chickpea

What it is: Also widely known as garbanzo, chickpea is a legume that is currently grown in southeast Turkey.

Why Ron Loves It: Chickpeas have a mild flavor with a slight nuttiness. They hold up well when cooked on their own when roasted or used in stews. They also have an excellent creaminess when mashed. They are a great healthy source of protein and a versatile ingredient that can be used in many different ways.