Falafel Salam

"Chef and owner Shimi Kahn first introduced diners to his Middle Eastern menu at the Fremont farmers market, showing off local sourcing, great vegan options, and seasonal fermentation. He’s now taken it all to a West Seattle space, serving tender-inside falafel and chicken schwarma bathed in a tzatziki and green chile sauce. Available for takeout with online preorders." - Eater Staff

"Falafel Salam started as a well-attended Fremont Market booth and has since expanded into a food truck business with a West Seattle outpost. At the center of the expanding culinary enterprise is chef Shimi Khan’s fluffy green falafel, which nails a crispy exterior without drying out the center. Khan then spruces up the falafel with expertly crafted accompanying sauces, like the fermented mango sauce and garlic green aioli. Don’t sleep on the halva mousse with date honey for dessert, kind of like a tahini sundae topped with flaked halva instead of sprinkles." - Alana Al-Hatlani

"Chef and owner Shimi Kahn first introduced diners to his Middle Eastern menu at the Fremont farmers market, showing off local sourcing, great vegan options, halal meats, and seasonal fermentation. He brought his recipes to a West Seattle brick and mortar in 2017, serving tender-inside falafel and chicken schwarma bathed in a tzatziki and green chili sauce." - Meg van Huygen, Gabe Guarente, Harry Cheadle

"Middle Eastern spot Falafel Salam has takeout, featuring chicken shawarma, lamb gyros and, yes, falafel, all made from scratch." - Gabe Guarente

"Shimi Kahn first built a reputation with his fantastic food truck before taking Falafel Salam brick-and-mortar in West Seattle last year. He does a hefty takeout business, especially at dinner time, but there’s never much of a wait at the counter-service style restaurant. Can’t decide from among the enticing menu of pita wraps and salads? Pick The Hesitator, which scores you a selection of falafel, chicken shwarma, lamb gyro, Arab salad, purple slaw, pickled veggies, organic hummus, dolma, tahini, and homemade pita. Kahn makes his own pickles with seasonal produce, bringing Seattleites a taste of a Middle Eastern staple sorely missing at most other restaurants in this category." - Megan Hill