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Falafel is made in many different styles, and we have a very clear Falafel-osophy. We like our Falafel FRESH, GREEN, BIG and CRISPY. Our Falafel is all about that burst of flavor we remember from our childhood and crave so much.  

Our Falafel is prepared fresh every day. It is made from chickpeas, huge piles of fresh herbs, chili peppers, onion and a top-secret spice mix. Our Falafel is blasted with powerful flavors and is nothing like those dry, dull tasting balls which dare to call themselves Falafel.


Our Falafel is fried just before its served, never precooked. Its crispy and brown from the outside, and steamy bright green inside. We pay careful attention to the cooking process, using clean oil and just the right temperature. This makes all the difference and helps avoid heartburn.




The Sabich sandwich is a celebration of flavors, colors and textures: its drippy, its messy, some creamy bites, some crunchy chunks, bursts of freshness next to hearty slow-cooked flavors.


It’s a true mix of food cultures. The main components come from the Jewish-Iraqi kitchen: fried-aubergine and slow-cooked egg. When stuffed in a pita with local condiments - it became a popular street food in

Tel Aviv.

What makes a great Sabich? For us Sabich is more than the sum of its parts. We start by sourcing high quality ingredients and cooking each of them in the best way we can. The star is the Aubergine, we developed a special method to remove its bitterness and make it ultra-crispy. The egg is slowly cooked with herbs for deep flavor. But the secret is in how the sandwich is engineered: layering the many ingredients with the right proportions is real craftsmanship and results in a superb mix of flavor and texture with every bite.


We see Sabich as the wild younger sister of Hummus. Instead of focused flavors, Sabich is full of ingredients and layers of flavor. While Hummus and Falafel have ancient traditions, Sabich was developed only a few decades ago.

Sabich is named after Sabich Halbi, a Jewish-Iraqi kiosk vendor at a main bus station in Israel from the 60’s. On their break, hungry bus drivers asked him for a quick lunch. He started serving them the traditional weekend brunch from home: fried-aubergine and slow-cooked egg. His twist was to stuff everything into a pita for them. Not even leaving their bus they called from the window “For me one, Sabich!”. The kiosk became a bustling food joint, and the Sabich sandwich was born. Nowadays it takes on many variations adding fresh salad, pickles, herbs, Hummus, Tahini & most importantly Amba - a tangy pickled mango sauce.

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