On an old stone-paved street, where the sun warmed the gravel, carts lined up to serve traditional Arabic food. In the middle of screaming hawkers and aromas that remind us of our grandmother’s recipes, a street-seller served pitas packed with crunchy hot falafels, generously drizzled with tahini sauce and a punchy salad – artfully layered and stuffed.
For generations, this authentic food brought people together – to flavours everyone remembered. Before hummus turned pink. Before falafels lost their crunchy soul. Even before, shawermas were served with BBQ sauce or Mango chutney.
Watching a cuisine they loved, fall into a deconstructive dilemma – two food enthusiasts and saviours of Arabic food set out on an operation to prove age-old cuisine can still win in the Twenty-First century. Bringing back flavours that are proof of the cuisine’s authenticity and originality – with the respect time has for traditional flavours and methods.
Operating as a time machine, these men on a mission opened the doors of Operation: Falafel. Re-engineering classic recipes and reviving memories with locally-sourced fresh ingredients and traditional Arabic flavours, they made Operation: Falafel – operational.
Perfecting one recipe at a time, Operation: Falafel works on a specialized model that helps serve food that isn’t just cooked and plated, but handcrafted and presented by chefs who are masters of traditional Arabic street food – inside a contemporary space.
Making street food happen now – and not just in the past.