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Simply Falafel offers variety of delights

The Food Dude visits Edmond's Simply Falafel.
by Dave Cathey Published: August 23, 2012

/articleid/3703187/1/pictures/1806604">Photo - The side Greek salad at Simply Falafel, 343 S. Blackwelder, in Edmond. Photo by Nate Billings, The Oklahoman <strong>NATE BILLINGS - NATE BILLINGS</strong>
The side Greek salad at Simply Falafel, 343 S. Blackwelder, in Edmond. Photo by Nate Billings, The Oklahoman NATE BILLINGS - NATE BILLINGS

Nowadays, you can find plenty to love about the different falafel recipes from Mediterranean Deli, Gyros Etc., Nunu's Mediterranean Cafe, Zorba's and Couscous Cafe, to name just a few.

At Simply Falafel, the namesake dish comes on either a sandwich or as an appetizer, on a platter with pita, rice and choice of salad. You also can order kafta (a meatloaf kebab) or gyros the same way.

Mezzes, or starters, are Mediterranean standards, including hummus, tabbouleh, and baba ghannouj. In English, that's chickpea and sesame paste dip, a grain and parsley salad, and a roasted eggplant and sesame paste dip.

While it doesn't take an adventurous palate to enjoy these Mediterranean staples, for those who fear new horizons, choose from grilled chicken, lamb burger or black Angus burger.

The fattoush salad I tried was delicious. Seasoned with zatar and sumac and topped with crispy pita bits, the lemon vinaigrette was just right.

Assaleh said everything is made fresh from scratch daily.

That includes an array of desserts not seen at many Mediterranean restaurants. Besides the typical baklava, Simply Falafel also serves knafeh, an orange-colored pastry stuffed with mild cheese, and knafeh bi jiban, a variant of the same dish topped with shredded phyllo strands. The mild cheese is balanced by ultra-sweet syrup. Other desserts include namoura, a semolina-based, almond-topped sweet bread, plus a selection of cakes and phyllo turnovers.

Simply Falafel is open 11 a.m. to 9 p.m. Monday through Saturday, and 11 a.m. to 2 p.m. on Sunday. For more information, call 341-4646.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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