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EAT THIS IMMEDIATELY: Beet falafel at Kanella
We promised you more on this in the most recent Notes from the Weekend and now we're delivering - the beet falafel at Kanella (1001 Spruce St.) is straight ludicrous.
EAT THIS IMMEDIATELY: Beet falafel at Kanella
We promised you more on this in the most recent Notes from the Weekend and now we're delivering — the beet falafel at Kanella (1001 Spruce St.) is straight ludicrous. "I believe the falafel here is the best in Philadelphia," says chef/owner Konstantinos Pitsillides, never one to veil his culinary thoughts. Though debates like that are subject to eternal deep-fried argument, it's hard to disprove such a claim after you try these balls, a dish from Pitsillides' Sunday mezze that'll make its way onto the a la carte menu soon.
The idea of marrying beets with falafel — Pitsillides incorporates cubed beets into his quietly garlicky base mixture, a combination of both garbanzo and fava beans — originates with Pitsillides' grandmother, who housed an Israeli friend in her home on Cyprus for a number of years. It took six months for the chef to get his version right, but he's nailed it — the welcome crunch of the crust (thanks, peanut oil) opens into a moist, improbably light and almost fluffy interior, its friendly beet-accented flavor and hue a 180 from the parsley-green falafel innards we're most accustomed to. Eat this immediately!
Photo: Drew Lazor
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