Finding bargain eats like cheap falafel in NYC isn’t all that difficult, but finding good cheap food? Now that’s a skill worth writing about. From Bed-Stuy to the Bronx, we’ve shared our favorite cheap pizza joints and the best bowls of ramen under $10, but no file of cheap eats would be complete without a nod to New York’s favorite Middle Eastern street food: the warm and crispy, garlic- and parsley-packed falafel. So the next time you’re craving a quick and filling meal like one from vegetarian restaurants that won’t break the bank, head to one of these trucks, carts or counters for some of the best falafel pitas and platters a few bucks can buy.
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Best cheap falafel
Astoria’s Fares “Freddy” Zeideia has been dishing out Vendy Award-winning falafel since 2002. With a cart in Manhattan, a truck on Ditmars and a brick-and-mortar on Broadway (where a model of the famous food truck adorns the facade), the king’s crispy chickpea fritters thankfully never seem too far out of reach. Although falafel variations abound, keep it cheap with a $7 handheld sandwich: warm homemade pita stuffed with fresh falafel, lettuce, tomato, onion, pickles and pickled turnips generously drizzled with creamy tahini.
Dating back to 1971, Mamoun’s is the oldest falafel shop in New York, and arguably, the best bang for your buck. For a mere $3.75, Mamoun’s toasty pita sandwich (packed with falafel, lettuce, tomato, onion, pickle and tahini) will quiet any growling belly, whether it’s 4pm or 4am. Just add the hot sauce gingerly—this secret homemade scorcher delivers a delayed sting.
If you’re looking for a top-notch New York falafel experience without the clamor of the late night crowds, duck into Taïm, the West Village’s quiet and calming eatery that boasts a stellar all-vegetarian menu carefully curated by Israeli chef and former Bobby Flay apprentice Einat Admony. Experience Admony’s full range of Middle Eastern flavor and order the mixed falafel platter, which comes with three kinds of house-made falafel (parsley-cilantro-mint, Tunisian-spiced, kalamata olive), hummus, tabouli, Israeli salad and warm, pillowy pita dusted with fragrant za’atar spice ($12). Oh, and enjoy three distinct side sauces for dipping: nutty tahini, pickled mango chutney and Yemeni hot sauce.
Batata, which means “sweet potato” in Hebrew, is a much-welcomed Middle Eastern addition to a neighborhood populated by garlic knots and Sicilian squares. The $11 sweet-potato falafel plate is overflowing with smooth hummus, fresh Israeli and carrot salads, pickled red cabbage and a dual side of creamy tahini and piquant schug. Pair your plate with a drink or two—beer and wine is just $5.
This unassuming gyro joint slings some killer falafel alongside its famous chicken and pork souvlaki. The $5 stuffed-pita falafel sandwich comes canopied in fresh lettuce, tomato and onion with a generous drizzling of bright and refreshing tzatziki. And with all the dough you saved on that sandwich, why not splurge on a side of oven-baked Greek fries smothered in feta, oregano and olive oil? They’re just six bucks.
In 2014, New York City’s beloved Midtown food cart opened its first brick-and-mortar in the East Village. Here, crispy falafels are made fresh, as opposed to reheated at the cart, and come with the option of added hummus, tabbouleh, baba ghanoush and olives (another departure from its flagship Sixth Ave cart). Each sandwich is just $5.49. And those signature white and hot sauces? They remain free of charge.
What it lacks in ambiance, Oasis more than makes up for in its dirt-cheap falafel plate. For just $7, ravenous night owls can sate themselves with five sizable falafel balls nestled alongside hummus, salad, pickled red cabbage, tahini and not one, but two rounds of warm pita. Add on sides until your heart’s content—and kiss what would’ve been a hangover goodbye.
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There's more to Welsh food than cheese-clogged rarebit, a fact owner Illtyd Barrett holds dear to at this Cobble Hill spot, named for Wales’ folk legend of the sunken kingdom of Cantre’r Gwaelod. Partnering with his brother Dominic and executive chef Tom Coughlan (Txikito, La Vara, Seamstress), the proud Welshman touts his home country by placing mythological artwork and photos of a petrified Welsh forest throughout the 50-seat pub, which also sports a Wales-specific lending library. In the kitchen, Coughlan borrows and tweaks recipes from Barretts’ mother, such as steamed mussels with brandy-soaked pork belly, roasted hake in a tomato-butter sauce, and meatballs with peas in onion gravy. House cocktails, available at a 700-year-old hemlock-topped bar that Barrett handcrafted himself, remain on theme with options like the Seithennyn, made with house-made seaweed oil and kelp bitters.