Today is International Falafel Day
- Thread starter Nitwit
- Start date
Had some one time at a conference in Pittsburgh. Thought it was like eating sawdust pressed together and mixed with an odd spice mixture. Never had anymore since then.
I actually have an adventurous palate but the one and only time I tried scrapple I thought I was going to die.
That is why I was so disappointed with the taste of falafel. I love trying new and different dishes, but that one did not taste good at all for my tongue.
Sam's falafel in Zuccotti Park. Best in the city IMO. $7 which includes a soda. Mamoun's on McDougal street comes in a close second.
Figures. As we know, Pittsburgh is high culture. You’re just one of us Nittany farmers.
You probably don’t appreciate the theater either.
As I said earlier, I was there for a conference, and they served it to us for dinner. We really had no choice in the matterWhy the hell would you try falafel in Pittsburgh? You gotta be in Hamtrack or Dearborn.
Sweet black Jesus.
I worked in Manhattan for about 10 years. Got a falafel from a local street vendor about 3 times per week. The falafel and a can of soda were less than $5. I liked it and it was a deal.
Similar, had my first falafel from a street vendor down in the Village when I was visiting a friend at NYU. Was awesome, though it does seems that there are many varieties and some are too "sandy" for my tastes.
There are two new restaurants that opened near me that serve them, The Pita Chip and the Halal Guys. One started as a food truck near Temple University and expanded and does all sorts of shawarma dishes, but both are pretty good. I go about once a month or so for a hearty lunch. My preference is the Halal guys where you pick your choice of protein - beef, chicken, lamb, or falafel, and up to 5 different toppings, and then 2 sauces. You can have it served in a bowl over rice or in a fresh made pita wrap. They also feature baklava for dessert if you’re so inclined but I take a pass on that. But it’s all very authentic. For example one of the toppings I always choose is chopped parsley - makes all the difference IMHO. Bon Appetite
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I’ve had a number of variations, and I have to say I like many when they’re a bit undercooked relative to the standard. Love me a good eastern Mediterranean combo pita - the right mix of hummus for lube, falafel, pickle, and grilled eggplant, with a little tahini drizzle and parley sprinkle. Add souvlaki when in the mood.
Oh, and a plate with about 11 varieties Lebanese/Syrian pastries to close it out.
Oh, and a plate with about 11 varieties Lebanese/Syrian pastries to close it out.
Why the hell would you try falafel in Pittsburgh? You gotta be in Hamtrack or Dearborn.
Sweet black Jesus.
As a former Michigander, I agree.
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