Very Good Falafel, Brunswick
For years, Louisa Allan and Shuki Rosenboim have sold falafels at the farmers' market. They ground the chickpeas farmed by Allan's father on the Mallee twice a day, adding onion, garlic, and herbs. The concoction is then stuffed inside a falafel gun delivered by Rosenboim's relatives in Israel. They then fried it and stuffed it into a freshly made Israeli-style pita with pickles and tahina.
Very Good Falafel, designed by Caitlin Perry of Setsquare Studio, delivers the homey aesthetic that so many restaurants strive for. The focal point is an open kitchen. Turntables, Hebrew and Lebanese cookbooks, and jars of hazelnuts and pink pepper are stored on a large bookcase.
Under glass is a collection of daily salads, including artichoke and rocket, carrots and pomegranate, pumpkin, spinach and tulum cheese. A bizarre machine that dips Coke bottles serves homemade limonada prepared with fresh lemon juice and mint. With that Moorabbin-made Israeli flatbread on the side, a bowl of heated hummus is topped with whole chickpeas and paprika.