A line of open flatbreads being filled with falafel, tomato, parsley and pickles

Falafel Al Mallah · since 1989

We have never advertised.

37 years on the same counter. Fried or grilled, shaped when you order it, and busy enough that nothing ever sits waiting.

Build your order See how it's made

How people find us

Someone told you.

No billboards, no campaigns, no delivery app taking a cut of every sandwich. The shop fills because the falafel is worth the walk - and because the person ahead of you in the queue told three other people last week.

This website exists for one reason: so you can send your order ahead and collect it hot instead of standing in line.

1989: The year the counter opened
2: Ways to cook it - fried or grilled
0: Adverts we have ever run

Falafel cooking in two wide pans at Falafel Al Mallah

The only decision you have to make

Fried, or grilled.

Same mix, two finishes. Fried gives you the crackle and the deep gold crust. Grilled is lighter and a little smoky - what the regulars order when they eat here twice a week.

Either way it goes into the bread straight off the heat, with tomato, parsley, onion, pickles and tahini.