What makes the best falafel in NYC? Great falafel comes down to four things: a craggy, deep-golden crust; a bright herb-green interior; whole chickpeas that are soaked (never canned, never boiled) and ground fresh; and the fact that it’s fried to order so it reaches you hot and crisp instead of soft and sitting. Get those right, and falafel is one of the best things you can eat in the city. At Zazu in Chelsea, we hit all four every day — and we stuff ours, which is where most falafel falls short.
How to judge a falafel before you even taste it
You can tell a lot about a falafel from the first bite — and even from the look of it. The outside should be deeply browned and rough-textured, almost lacy at the edges, never smooth and pale. Break one open, and the inside should be vividly green from fresh parsley, cilantro, and herbs, not a dull tan paste. Steam should escape. If it’s dense, gummy, or grease-heavy, it was made with canned chickpeas or fried too far in advance. The best falafel in NYC is light, fragrant, and audibly crisp.
Soaked, not boiled: the chickpea rule
This is the single biggest dividing line between great falafel and forgettable falafel. Authentic falafel is made from dried chickpeas soaked overnight, then ground raw with herbs and spices. Canned or boiled chickpeas retain too much water, turning the mix into a heavy mush that fries up dense and oily. Soaked-and-ground chickpeas, by contrast, fry into that signature shattering crust with a fluffy interior. It takes more time and planning, but there’s no shortcut that tastes the same.
If you want the full breakdown of our recipe and ingredients, our stuffed falafel guide walks through exactly how we make it.
Why do we stuff our falafel?
Most falafel is a solid ball. Ours is stuffed — a thin, extra-crisp shell around a molten center — which does two things. It increases the ratio of crunchy crust to soft interior, so every bite has more texture, and it lets us tuck flavor inside. The result is a falafel that stays interesting from the first bite to the last, instead of getting pasty in the middle. It’s a small detail that completely changes the eating experience, and it’s the reason regulars come back.
Fried to order — the part you can’t fake
Falafel has a short window. Straight out of the fryer, it’s crisp, hot, and fragrant; twenty minutes under a heat lamp, and it’s a different food entirely. That’s why we fry to order. When you get a Zazu falafel wrap or bowl in Chelsea, the falafel is made for your order, not scooped from a tray. It’s the least glamorous reason our falafel is better and arguably the most important.
The best ways to eat it
Falafel is endlessly flexible, which is part of why it’s such a great lunch. Tucked into a pita wrap with tahini, pickles, and salad, it’s a fast handheld meal. Over a grain bowl with hummus and greens, it’s a lighter, fork-and-knife option. As part of a mezze spread with hummus and salads, it’s meant to be shared. However you order it, fresh, hot, and crisp is the standard — and it’s naturally vegetarian, so it’s an easy pick for almost any table.
Looking for the best falafel in NYC? Come find us in Chelsea, the newly opened Shaver Hall, or order Zazu falafel for pickup or delivery — fried fresh when you order it.
Frequently asked questions
Is falafel vegan?
Falafel itself is made from chickpeas and herbs and is naturally vegan. Whether a finished dish is vegan depends on the sauces and sides — tahini is plant-based, while some yogurt-based sauces are not. Ask, and we’ll point you to the vegan options.
What’s the difference between falafel and a falafel wrap?
Falafel is the fried chickpea fritter itself. A falafel wrap is falafel tucked into a pita with toppings like tahini, salad, and pickles — a complete handheld meal.
Where can I get the best falafel in Chelsea?
Zazu makes fresh, fried stuffed falafel to order in Chelsea, NYC — available as a wrap, in a bowl, or as part of a Mediterranean spread for pickup, delivery, or dine-in.