From Our Editors
Six Things to Know About the King of Falafel
The King of Falafel is not a man, but it certainly is royal. Chef-owner Nawal Kharsa claims that in 1975 the eatery was the first to introduce falafel to San Francisco—giving it away until people got hooked. Read on for more about this chickpea haven in Lower Pacific Heights.
- The falafel is award winning. In fact, the restaurant took home SFGate's Bill Mandell award for best falafel for nine consecutive years.
- It strikes a balance between crispy and pillowy soft. Sesame seeds and a 100%-corn-oil-fried exterior provide the crunch, and the blend of chickpeas and spices stay moist in the middle.
- Quality lies in the preparation. Everything from the appetizers to the dessert is made fresh daily following the recipes of Kharsa's grandparents.
- There are plenty of vegetarian options. In addition to the veggie falafel, the restaurant offers baba ghanouj, hummus, salads, lentil soup, and more.
- You can customize any order. A glass deli case lets you see all the ingredients available, including sharp Bulgarian feta and lemony tabbouleh.
- Lunch is the time to go. It's also the busiest time to go, but fast service keeps the line moving.