It’s not just food — it’s history wrapped in a warm pita.
Falafel has deep roots in the Middle East, where it’s been a staple for generations — a humble street food made from simple ingredients, passed down through families and cultures.
At Sultan’s Market, we’ve honored that tradition since 1995.
Every morning, we grind soaked chickpeas with parsley, onion, garlic, and warm spices. Each falafel ball is hand-formed and fried until perfectly crisp outside and fluffy inside — no shortcuts, ever.
We serve it in a warm pita, layered with tomato, cucumber, house-pickled turnips, and finished with a creamy tahini sauce.
No lettuce. No fluff. Just bold, honest flavor.
A warm pita lined with hummus, stuffed with falafel, cucumbers, tomato, onion and tahini sauce. Vegan
Falafel is a popular Middle Eastern fast food, made with a mixture of chickpeas (or fava beans), fresh herbs, and spices, formed into small patties or balls. Falafel is believed to have originated in Egypt, where Coptic Christians sought a hearty substitute for meat during the long periods of fasting or Lent. Additionally, it has gained popularity as a vegan dish in Egypt and the Middle East.
In North America, before the 1970s, falafel was only found in Middle Eastern, Mediterranean, and Jewish neighborhoods and restaurants. Now many cities in North America serve this dish as a popular street meal.
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