The vibrant and hustling streets of Tel Aviv are flooded with falafel stands. They usually open up shop around noon for the on-the-go lunch crowd and stay open late, catering to the energetic night owls looking for cheap grub. My father was born and raised in Tel Aviv and remembers going to the neighborhood cart and ordering the only thing they had: basic fried chickpea fritters, served in a white flour pita and topped with tahini, and maybe some chopped salad — if you were lucky.
Today's falafel options are endless. Storefronts offer organic varieties, whole wheat pita options, different flavors, colors, and extensive all-you-can-eat salad bars. You name it, they've got it. This version with spiced red lentils and fresh herbs makes a fantastic weeknight meal.