Enjoy our Famous Crispy Falafel Balls, perfectly seasoned and fried to golden perfection, served with a side of tangy tahini sauce.

Famous Crispy Falafel Balls

Famous Chicken Shawarma

Savor our Famous Falafel Platter, featuring crispy, golden falafel balls served with fresh vegetables, tangy tahini sauce, and warm pita bread.

Famous Falafel Platter

Famous Lamb Shawarma

Famous Jerusalem Combo

Savor the delicious combination of tender lamb and juicy chicken marinated in aromatic spices, grilled to perfection on skewers.

Lamb & Chicken Shish Kabob

Famous All-Veggie Combo

In a large bowl, soak the dried chickpeas in water overnight. Make sure they are fully submerged.

Soak the Chickpeas

Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.

Prepare the Mixture

Transfer the mixture to a bowl and add flour. Mix well. Form the mixture into small balls or patties, about 1.5 inches in diameter.

Form the Balls

In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Fry the falafel balls in batches until golden brown, about 4-5 minutes. Drain on paper towels.

Fry the Falafel

Serve the crispy falafel balls warm with tahini sauce or in pita bread with fresh vegetables.

Serve

Dried chickpeas

Fresh parsley

Fresh cilantro

Onion

Garlic cloves

Ground cumin

Ground coriander

Baking powder

Salt

Black pepper

Flour

Vegetable oil

In a large bowl, combine the olive oil, minced garlic, ground cumin, paprika, turmeric, cinnamon, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and charred. The internal temperature should reach 75°C (165°F). Let the chicken rest for a few minutes before slicing.

Cook the Chicken

Warm the pita bread in a dry skillet or microwave for a few seconds. Slice the cooked chicken into thin strips and fill each pita with chicken, diced tomato, cucumber, red onion, and a generous drizzle of tahini sauce. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley.

Prepare the Pita Pocket

Serve the chicken shawarma pita pockets warm with extra tahini sauce on the side.

Boneless chicken thighs

Olive oil

Garlic cloves, minced

Ground paprika

Ground turmeric

Ground cinnamon

Pita bread

Tomato, diced

Cucumber, diced

Red onion, thinly sliced

Tahini sauce

Lemon juice

Fresh parsley, chopped

Place the dried chickpeas in a bowl and cover with water. Soak overnight (or for at least 8 hours).

Soak Chickpeas

Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse meal forms, scraping down the sides as needed.

Make Falafel Mixture

Transfer the mixture to a bowl and refrigerate for 30 minutes. Once chilled, form the mixture into small balls or patties, about 1.5 inches in diameter.

Shape the Falafel

Heat olive oil in a deep frying pan over medium heat. Fry the falafel in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

Serve the falafel hot with pita bread, hummus, and a side of fresh salad.

Onion, chopped

Fresh cilantro, chopped

Olive oil, for frying

In a large bowl, combine the sliced lamb, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and olive oil. Mix well to coat the lamb evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.

Marinate the Lamb

Preheat your grill or skillet over medium-high heat. Cook the marinated lamb slices for about 8-10 minutes or until browned and cooked through, flipping occasionally. Remove from heat and let it rest for a few minutes before slicing into smaller pieces.

Cook the Lamb

Warm the pita bread slightly on the grill or in a skillet. Fill each pita pocket with a generous amount of the cooked lamb, then top with diced tomatoes, cucumbers, and chopped parsley. Drizzle with yogurt sauce or tahini sauce.

Assemble the Pita

Serve the lamb shawarma pitas warm and enjoy!

lamb shoulder, thinly sliced

garlic, minced

ground cumin

ground coriander

ground paprika

ground turmeric

ground cinnamon

salt

black pepper

olive oil

pita bread

fresh parsley, chopped

tomato, diced

cucumber, diced

yogurt sauce (or tahini sauce)

Soak the dried chickpeas overnight in water. The next day, drain and rinse them. In a food processor, combine the chickpeas, baking soda, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Process until coarsely ground but not pureed. Stir in the baking powder and mix thoroughly.

Prepare the Falafel

Shape the mixture into small balls or patties. Heat the olive oil in a deep pan over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Form and Fry Falafel

In a blender, combine tahini, lemon juice, garlic, and water. Blend until smooth. Adjust seasoning with salt if necessary.

Make the Hummus

Serve the falafel on a platter with a generous amount of hummus, crumbled feta cheese, and warm pita bread on the side. Optionally, sprinkle sesame seeds on top of the falafel for garnish.

Plate the Combo

Baking soda

Sesame seeds (optional for garnish)

Olive oil (for frying)

Tahini

Garlic (for hummus)

Water

Feta cheese

In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. Add the cubed lamb and chicken, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to overnight.

Marinate the Meat

Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, they can be used directly.

Prepare the Skewers

Thread the marinated lamb, chicken, red bell pepper, green bell pepper, red onion, and cherry tomatoes onto the skewers, alternating between meats and vegetables.

Assemble the Kabobs

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the meat is cooked through and has nice grill marks.

Grill the Kabobs

Remove the kabobs from the grill and let them rest for a few minutes. Serve warm with your favorite side dish or sauce.

Lamb shoulder, cubed

Chicken breast, cubed

Red bell pepper, cut into chunks

Green bell pepper, cut into chunks

Red onion, cut into chunks

Cherry tomatoes

Garlic, minced

Paprika

Wooden or metal skewers

Wash and dice all the vegetables as indicated in the ingredients list.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Sauté the Vegetables

Add the diced carrots, bell peppers, zucchini, broccoli florets, and sliced red onion to the skillet. Stir well and cook for about 5-7 minutes until they start to soften.

Add the Vegetables

Add the fresh spinach, cherry tomatoes, salt, black pepper, and Italian seasoning to the skillet. Cook for an additional 3-4 minutes until the spinach wilts and the tomatoes are slightly softened.