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Papa Kebab: is this the best falafel in New York?

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I am not one for writing odious, New York Post-like headlines, but I really want falafel connoisseurs to eat these and let me know what you think. As you know, falafels are as common year-round as pumpkin spice lattes in fall - those crunchy, golden bally things that make vegetarians feel superior and placate meat-eaters forced to share a table with them.


They're typically yellow or golden brown outside, and often the same inside. Except at Papa Kebab, an unpretentious little eaterie in West Chelsea whose unfortunately pedestrian name belies the excellence of its food. More about that in a minute.

"If they're yellow inside it's from a mix, these are fresh," says the owner.

Prodded for the recipe, she revealed that they contain fresh cooked chickpeas, ground up celery, cilantro and spices. The result is a crunchy falafel with amazing moistness, complexity and depth inside, neither too spicy nor tangy (like the extremely inferior falafel from PRET - you'd think…