Falafel is an Arab dish of ground chickpeas, parsley and spices that are shaped into balls or small, thick patties before being deep fried. The dish has made its way into the gastronomy of the entire Middle Eastern region and the world over. The toppings vary slightly from region to region — Lebanese places often add pickled turnip — but the American standard is usually served in pita with hummus, tomatoes and lettuce.
THE PLACE: Taste of Lebanon
1509 W. Foster Ave.
773-334-1600
THE STATS: $3.19 with hummus
THE COMMENTS
The look: Three balls of falafel plus lettuce and tomatoes are served up in a very easy to manage cigar-like roll, which makes it a clean and easy lunch option. The bread is an Arab-style bread that’s thinner than a conventional pita. Our take: The falafel itself was a bit cold, though the flavor had a nice balance of spices and the outside of the balls retained a modest crispness.
THE PLACE: Sultan’s Market
2057 W. North Ave.
773-235-3072
THE STATS: $2.99 with hummus
THE COMMENTS
The look: In a big pocket pita, a generous portion of hummus and Jerusalem salad — a mix of diced cucumbers, parsley, tomatoes, olive oil and lemon juice with tahini to boot –accompanies the chopped falafel balls. Our take: The falafel is salty and appears to have spent some time under a heat lamp. The Jerusalem salad really makes a difference, adding a cool, lemony kick to the rich slathering of hummus and the deep-fried falafel balls.
BEST BUY
THE PLACE: Pita Inn
3910 Dempster St., Skokie
847-677-0211
THE STATS: $2.99
THE COMMENTS
The look: Three balls of falafel are tucked into a pita with lettuce, tomato and a drizzle of tahini. Our take: Far and away the best tasting falafel; a perfect ratio of chickpea to parsley and expertly administered spice. The outside is crispy, the inside moist, with a fresh-made taste that could rival versions found in the chaotic streets of Beirut. The falafel is accompanied by sparse companions and begs a richer contrast to the excellent falafel balls. For about $2 more, we could have added hummus and cucumber salad.
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aahmed@tribune.com
