Falafel Tanami

falafel pita

half falafel pita

falafel lafa

falafel plate

falafel munch

includes hard-boiled egg, no salad

baba tanami

sabich pita

sabich plate

water

israeli drink

malt beer

soda

fries

salad

hummus

falafel balls

falafel tanami

is itself not much larger than a pita pocket. there's but one table and a few stools. the rebbe schneerson stares puckishly out from a photo on the wall and a poster-size print of rabbi moshe tanami, a relative of the owner, baruch tanami, hangs behind the counter. in the narrow space between that wall and the toppings bar stands galit tanami, who has been making falafel for the last 18 years, 15 in the tel aviv and three in flatbush. (her husband is the owner.) everything is made fresh: the herb-laced falafel from ground chickpeas soaking in the sink; the infernal harissa; the laffa pita, so fluffy it could be a celebrity profile, golden chunks of fried eggplant, crisp fluorescent pickles. with israeli pop blaring on the television and israeli pop chilling in the cooler - try the nesher malt – it's like a field trip to a promised land where the raw garlic is minced fresh, the tahini's soothing, the falafel's divine, and half a pita – more than enough for lunch