Falafel sandwich
Photo: Miyuki Meinaka · CC BY-SA 4.0

History

Falafel arrived in Paris's 4e Marais with the post-1945 Jewish migration from North Africa and the eastern Mediterranean. The Pletzl quarter on Rue des Rosiers had been the Jewish centre of Paris since the 1900s but turned to falafel-as-street-food only in the 1970s. L'As du Fallafel opened 1979 and codified the €9 takeaway-pita format that now anchors a four-block strip with at least six rival counters. The sandwich is closed Saturdays for Shabbat at the Jewish-owned shops; King Falafel Palace three doors up opens to fill the gap. The pita is overstuffed by design; the trick is to eat it standing.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Sesame, Gluten

Make it at home

Yield 4Hands-on 30 minTotal 24 hr 30 minDifficulty Intermediate

Ingredients

  • 250g dried chickpeas (do not use tinned; the texture will not bind)
  • 1 small onion, roughly chopped
  • 4 cloves garlic, peeled
  • 30g flat-leaf parsley
  • 30g coriander leaves
  • 1 teaspoon ground cumin, 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1 teaspoon salt, freshly ground black pepper
  • Sunflower oil for deep-frying
  • 4 pita breads, plus shredded red and white cabbage, sliced cucumber, sliced grilled aubergine, hummus, tahini, harissa

Method

  1. Soak the chickpeas in cold water for 24 hours; drain.
  2. Pulse the drained chickpeas, onion, garlic, parsley, coriander, spices, baking powder, salt and pepper in a food processor to a fine but textured paste. Do not over-process to a purée.
  3. Rest the mixture, covered, in the fridge for 1 hour. This helps it bind.
  4. Shape into walnut-size balls or quenelles. Heat the oil to 170°C.
  5. Fry the falafel in batches of 6 to 8 for 4 minutes, turning, until deep golden brown. Drain on paper.
  6. Build the sandwich: split a warm pita, smear hummus inside, add 5 falafel, top with cabbage, cucumber, aubergine, harissa to taste, finish with a tahini drizzle. Eat immediately, standing up.

Tip from the editors. Tinned chickpeas hold too much water; the falafel will fall apart in the oil. Always use dried, soaked overnight.

Where to eat falafel sandwich

Falafel sandwich in Paris

L'As du Fallafel ★ 4.4

€€ LevantineUntil Open until 23:30 Sun-Thu

L'As du Fallafel in Paris is the Marais falafel window open until 23:30 most nights, with a €9 sandwich and a queue that moves in 15 minutes at 23:00.

TryFalafel pita

TipClosed Saturdays for Shabbat. The line keeps moving past 22:00; takeaway is faster than table.

Directions

Miznon ★ 4.3

€ French bistro

Eyal Shani's Miznon in Paris's 4e plates roasted-cauliflower whole-head pita at €14 and a slow-cooked lamb shoulder pita at €18, with fries and a sit-down.

TryStuffed pita

TipThe whole-head roasted cauliflower is the order; takeaway is faster than the 15-seat counter.

Directions

King Falafel Palace ★ 4.2

€ Levantine

King Falafel Palace in Paris is the Marais falafel rival to L'As, three doors up the same Rue des Rosiers. €8 sandwich, faster queue, six pita variations.

TryFalafel pita

TipOpen Saturdays unlike L'As. The aubergine-and-egg variant is the order if you want a switch-up.

Directions

All Paris signature dishes →

More cities are in research. Want falafel sandwich covered somewhere specific? Tell us where you want to eat.

Browse all dishes →