Egyptian street food on a corner of Enmore Road with no pretence about it. The falafel is made the traditional way with split fava beans, which gives it a crunchy shell and a green middle, and the rolls sell out. Under nine dollars. Plenty for vegetarians and local craft beer to go with it.
WHY IT’S WORTH IT
1Egyptian falafel from split fava beans, not chickpea. It is a different food.
2Under nine dollars, on one of the best eating streets in the city.
3Serious vegetarian options without making a point of it.