Our Story
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Falafeleat was established in 2014.
The idea though, was conceived about two years earlier. At the time life was busy. I was running our family restaurant just as our family life was getting more demanding and something had to give. As a food lover, cook, and a chef, it was more about adjustments than moving out of cooking altogether.
My first thought was - let's strip out everything that might not be necessary to deliver great food - and take it from there.
​That took some planning; from the beginning we wanted to make sure that our strong work ethic and our commitment to excellent food would come through. The ambition was to deliver delicious & nutritious food in an environmentally sustainable way and appealing to as many different dietary requirements as possible, all while offering great value.
The menu had to be small and focused. As the name suggests, it is all about falafels (along with associated mezze dishes), which are cooked and delivered from our pop-up trike kitchen.
And so we ended up out on the street, cooking outdoors – what I’d call front-line cooking – always ready for orders, and prepared in front of you while you wait. ​
It is always great fun arriving on location, meeting new & regular customers, and hoping to make their day every day, as they do ours!
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Falafels...
Falafel is high in many micronutrients and is a good source of fibre and protein. As a result it should curb your appetite, improve digestion, support healthy blood sugar and lower your risk of chronic disease. Add our salads, dips, and sauces to the mix and you have a nutritiously dense and deliciously appetising meal.
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Chickpeas are the main ingredient in our falafel-making process. They are also known as gram, garbanzo bean, and Egyptian pea. Along with the rest of our offerings they contain as well as:
Vitamins - B2, B3, B4, B5, B6, B10, K, E
Minerals - phosphorus, potassium, calcium, magnesium, sodium, iron, zinc.
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