In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Does the namesake falafel ($5) hold up to the shawarma at Homemade Falafel? I think so.
It features crisp, dense falafel balls with substantial crusts that give way to a gently spiced interior, which is moist and balanced by just enough herbs. And the minimalist additions of lettuce, pickled turnips, and tahini (skip the tomato for best results) add all the crunch, acidity, and creaminess the falafel needs.
The sandwich is also easier to eat than most falafel. It's wrapped Lebanese-style, in a slender tube with a thin, pliant pita. You encounter a falafel ball one at a time, always in equal proportion with its condiments, without the fear of smearing the side of your mouth that accompanies the stuffed pita version.