Street food in the 21st century
On an old stone-paved street, where the sun warmed the gravel, carts lined up to serve traditional Arabic food. In the middle of screaming hawkers and aromas that remind the founder of Operation:Falafel of our grandmother’s recipes, a street-seller served pitas packed with crunchy hot falafels, generously drizzled with tahini sauce and a punchy salad – artfully layered and stuffed.
For generations, this authentic food brought people together – to flavors everyone remembered. Before hummus turned pink. Before falafels lost their crunchy soul. Before shawarmas were served with BBQ sauce or Mango chutney.
Watching a cuisine they loved, fall into a deconstructive dilemma – two food enthusiasts and saviors of Arabic food set out on an operation to prove age-old cuisine can still win in the 21st century. Bringing back flavors that are proof of the cuisine’s authenticity and originality – with the respect time has for traditional flavors and methods.
Operating as a time machine, these men on a mission opened the doors of Operation:Falafel. Re-engineering classic recipes and reviving memories with locally-sourced fresh ingredients and traditional Arabic flavors.
Making street food happen now – and not just in the past.
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