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Lightly spiced with bits of parsley, jagged and crunchy on the outside, moist and airy inside -- you'd be hard-pressed to find a superior falafel than at Joe's in Los Angeles. There is a decently juicy chicken shawarma, which can be sauced with potent amba , a tangy pickled mango condiment, if you ask. There are those Detroit Coney-style towers of gyro and smoky kefta kebabs cooked on the grill. Dolmas -- herb-speckled rice bound in soft grape leaves and drizzled with lemon and olive oil -- are exceptionally vibrant. You could make a meal of the assortment of mezze, a variety of salads and snacks assembled with garlicky cooked eggplant, roughly chopped tabbouleh salad, feta cheese and red onion, or toasted pita chips dusted with sumac.
As the restaurant's name might suggest, owner Joe Mattar fries up a mean falafel at Joe's Falafel. Lightly spiced with bits of parsley, jagged and crunchy on the outside, moist and airy inside -- you'd be hard-pressed to find a superior version in Los Angeles. But the kicker is the made-to-order laffa, which Mattar artfully flips, twists and turns with two long metal canes -- imagine if sculptor Dale Chihuly had chosen yeast and flour as his medium instead of molten glass --... More »
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