Local Kitchens has partnered with creator of New York City restaurants Balaboosta and Taim, chef Einat Admony, to create Yalla Falafel.
Known as the ‘Queen of Falafel’, Admony is known for her use of spices, sauces and cooking methods from various Mediterranean cultures.
The menu, developed in partnership with Local Kitchens, highlights her vibrant personality and favorite flavors, all presented in the restaurant’s signature format.
What’s on the menu?
The Yalla Falafel menu is meant to be a collection of colorful, vibrant and flavorful
Mediterranean dishes that reflect the region’s traditions.
There’s freshly-blended hummus, thick fluffy pitas, Moroccan carrots, shipka peppers, fresh arugula, and delicious sauces such as black garlic aioli, green s’chug and amba aioli—all made in-house.
The “Green Falafel,” is rooted in Admony’s ancestral traditions, with chickpeas put through a double-grind process.
For the “Amba Chicken Rice Plate,” seven shawarma spices and amba sauce are featured; it’s served with green persian rice, Moroccan carrots, sumac spiced red onions, green s’chug, pickled cabbage and a shipka pepper (then topped with arugula).
Given that company reps state that “Einat was one of the first chef’s in NYC to put cauliflower on a pedestal,” it makes sense that she’s bringing the “Black Garlic Cauliflower” to the menu.
“She prides herself as introducing it to New Yorkers as something to be treasured,” a spokesperson said in a release. “We coat the crispy cauliflower in lemon omani and place it on a bed of herby green s’chug. The dish is topped with thinly sliced pickled shipka peppers giving it a light kick and drizzled with a fermented black garlic aioli.”
Admony was born in Bnei Brak, Israel. She grew up cooking spicy Persian
dishes with her mother, who was an Iranian immigrant. She enjoyed eating traditional Yemeni breakfasts every Shabbat morning with her father.
She was also influenced by Moroccan cooking and cultural traditions.
*An earlier version of this story used a photo of a dish that will not be on the Los Gatos menu.
