Falafel Luna

Written by on March 18, 2012 in I Eat Haifa, I Eat...Out with 0 Comments

(No website found at time of publishing) – Masada Street, Haifa, Israel

How I heard of this place: Once again, looking for a quick lunch bite with our friends from Vancouver, we asked Eric for his suggestion for a near-by falafel spot that is popular, makes great falafel and is very Israeli. He pointed us in the direction of Falafel Luna, a short walk down the street from home.

Type of cuisine: Homemade hummus, alafel, sabikh, and all the trimmings.

Ambiance: A small nook of an establishment along the busy stretch of cafes and restaurants on Masada, Falafel Luna makes an impression. With purple, Barney-colored paint outside, and on the building pillars, the bright green name, written in Arabic graffiti definitely stands out. The logo is written on circular paper immitating LP records, with red chili peppers between the two words, one in Arabic, another in Hebrew and the third in English. With only one, grandma-fashioned couch inside, and a barquette with three, backed barstools, there is little room for seating indoors. They make do, with one child-sized table and four stools, but outside, two retro-mirrored tables and four mis-matched wooden chairs, accompanied by two in white, plastic are available for the seven of us dining at Falafel Luna. A long, rectangular table is set up against the window store-front, leading into the kitchen space, where our chef can prepare the orders and hand them to you, right out the window.

What I ordered: Four falafels were ordered, toppings including cucumber, tomato, cabbage, pickled onions, pickled cabbage, pickles, fresh cilantro and beets. Our chef and host said that his favorite thing to make is the Sabikh, which I opted to order, for something new and different. My dish was prepared the same way, beginning with the pita pocket, then went in: one hard-boiled egg, peeled and then diced inside the pocket, boiled potato (skin removed), crushed inside to mix with the egg, roasted eggplant, tahini and all of the same toppings of my choice. I asked for him to make it the way he would eat it, and our chef made me his specialty…and topped it off with one, freshly fried falafel ball, “So you don’t have to be jealous looking at them eat.

What I loved: I loved the service, the green tahini (with cilantro/parsley) and the fresh, just-made humus that our host brought to us, explaining, “My mother just made this and told me I had to give it to you.

Why I loved it: I love that there is no space left unused in these small establishments. The cold beverages are stored in a mini refrigerator under the cash register, while additional toppings are set immediately in front of the register in the small space available.

Cost: Average (10-18 NIS per pita sandwich)

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