The falafel here isn't perfect. But you'll scarcely notice.
Falafel is a difficult beast, and the fried-chickpea balls here can indeed be a little grainy and tough. It’s not fried to order, either, which means it can be not all that fresh. But if you navigate this minimalist spot using this three-step guide, you’ll never notice the falafel’s shortcomings.
1. Choose your falafel-vessel wisely. Both the pita and the plastic container include one visit to the salad bar to pile on fixings, but the pita is pretty unexciting. Go for the container—it has more space.
2. Limit your initial “add-ons.” Sure, these toppings are only a couple quarters each, and the hummus is bright and thick, but cut yourself off there. Other additions, like sweet-potato fries, take up too much room. And room is what you will want—and need—when you arrive at the next step.
3. Survey the salad bar, and move in for attack. Dollop on some toum (emulsified roasted garlic), sprinkle on some coarse tabouli, reserve a small section of the container for the sweet bulgur salad. Taste the minty cabbage slaw, dab a bit of harissa-spiked sauce (careful, it’ll bite you back), and add a couple strips of spicy pickled ginger. Finally, try not to get all that stuff mixed up into a total mess. If you can manage that, your falafel won’t be kind of dry—it’ll be kind of perfect.
3202 N Broadway (773-525-0052). El: Brown, Purple (rush hrs), Red to Belmont. Bus: 36, 77, 151, 156. Lunch, dinner. Average main course: $6.