The Search for Felafel

In my last post, I mentioned my friend Assim and our common passion for felafel. I haven’t had a good felafel in a long time. It got me thinking about all the food that I enjoyed in my travels to Turkey and Morocco.

This morning, I was driving down Albany Street, thinking of Assim and our meeting later, and feeling guilty because I had promised to bring felafel but hadn’t found a good place. As I am thinking this, I drive by a place called Pita. It is right near my studio and the Pine Street Inn but had never seen it or heard of it.

Sometimes people come into the South End studio and say, “How long have you been here? I didn’t know you were here.” Well we have been here for 3 years and it is a bit out of the way! Here was a kindred spirit. I stopped in and found this adorable little place that sells all kinds of yummy vegan stuff. Felafel, hummus, dolmas, vegan lentil soup. Of course they have meat here too but there was a ton for me to chose from AND there was something for me to bring to Assim!

South End Pita is located at 473 Albany street and serves breakfast, lunch, and dinner. Check it out.



Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

2 Responses

  1. The best felafel I’ve had outside of the Middle East is at East Side Pockets on Thayer St. in Providence, right in the middle of Brown’s campus.

    As for recipes and baba, the secret to the best baba is that the eggplant have to be char-broiled over a gas stove or a grill; that smoky flavor is priceless and marks your baba as authentic!

    1. Hi Ruth, thanks so much for the tip. I will definitely try out East Side Pockets if I go to Providence. And yes, I agree, that roasting the eggplant is critical. You know, I used to roast it in the oven but that doesn’t give it the same taste. I now will roast it directly over the flame on my stove top just like I roast peppers. Thanks for the suggestion and Idea. Hope to see you soon. By the way, do you have middle eastern heritage. If so, what part? Peace, Mimi

Comments are closed.

Get The Latest Updates

Subscribe To Our Newsletter

Recipes, new service announcements, Xolo news & more!

On Key

Related Posts


All Hail Seitan!

Okay, so first of all, it’s pronounced “Saytan”, and secondly, what the heck is it??    Even though it may seem like the latest fad,

Ode to Nutritional Yeast

Okay, so to the uninitiated, nutritional yeast sounds and probably looks disgusting. If you haven’t seen it, it is yellowish, almost American cheese color, and


Pesto There is an abundance of fresh basil around at this time of year. Pesto is traditionally made with Parmesan cheese. This version is incredibly