Don’t say it with flowers, say it with food at these excellent Sydney restaurants
Learn to cook like a master chef
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.
Lakemba 2195
Telephone 02 9740 3589
Price per person including drinks Up to $50
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