Jasmin - Lakemba

Restaurants

First published on 24 Mar 2009. Updated on 29 Apr 2011.

In Sydney, the Ghazals are the founding fathers of felafel. Owner Abraham Ghazal says: "It all began with my grandfather who brought the recipe to Australia from Lebanon 40 years ago." A blend of mashed chickpeas, garlic, fresh and crushed coriander, cumin, salt, bi-carb soda and water, their felafel balls' shells are golden brown when they come off the heat.

At Jasmins, these scorching balls roll out with pita bread, colourful pickle salad and tahini dip. Ghazal eats his wrapped in pita with tabouli, lettuce, tomato and chilli, or you can do as locals do and make a hummus, falafel and hot chips wrap.

Have you eaten here? Leave a review at the bottom of the page. No login required. Click for guidelines.