Not another falafel

for The Brooklyn Paper
Share on TwitterTweet
Share on Facebook

Get our stories in your inbox, free.

Like Brooklyn Paper on Facebook.

The lowly falafel sandwich doesn’t have the Brooklyn rep of the bagel or the pizza slice, but when it’s done right it very well might be the borough’s best cheap eat.

At Damascus, a charming Middle Eastern bakery on Atlantic Avenue, the falafel sandwich ($4) is at its peak.

Using a recipe from Lebanon, Gus Matli, who has co-owned Damascus with business partner Tony Sadek for thirty years, prepares a dish that is light and well-seasoned, with hints of cumin, garlic and chilies — and none of that greasy, flavorless nothingness all too common at food carts across the city.

It’s carried by Middle Eastern pickled cucumbers and killer neon-pink pickled red cabbage, which enliven the sandwich with brine and bite. And it’s all enclosed in a light and airy freshly baked pita, which is a world away from the dry and leathery variety often served up as street food.

The sandwich is filling, but you might be tempted to pick up a slice of spinach pie, a glistening piece of baklava, or a container of house-made baba ganoush or tabbouleh on your way out.

The thought and dedication put into the bakery’s wide array Middle Eastern pies, tarts, and sweets carries across even to the under-appreciate falafel.

“This is the best sandwich you’ll ever have” Matli said.

Falafel sandwich at Damascus Bread and Pastry Shop [195 Atlantic Ave. between Court and Clinton streets in Brooklyn Heights, (718) 625–7070, www.].

Today’s news:
Share on TwitterTweet
Share on Facebook

Get our stories in your inbox, free.

Like Brooklyn Paper on Facebook.

Reasonable discourse

Lillianna Murphy from Bay Ridge says:
What!?! The best, bar none, and least expensive, falafel sandwich is not Damascus but rather right next door at Sahadi's. Not only is it better it is also a whole dollar cheaper.
March 29, 2013, 7:29 pm
lucy from prospect heights says:
Yuck!! They have the falafel premade sitting out on a countertop, and then microwaved. They are dry
Feb. 14, 2014, 10:53 pm

Enter your comment below

By submitting this comment, you agree to the following terms:

You agree that you, and not or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Don’t miss out!

Stay in touch with the stories people are talking about in your neighborhood:

Optional: Help us tailor our newsletters to you!