Shimi Kahn started Falafel Salam in 2009 at a Fremont Market stall with a pot of oil, a thermometer, and a big dream. Over the years, Seattleites have fallen in love with chef Shimi’s scratch-made meals like his craveable garlic green aioli, halva mousse with date honey, and of course, freshly made falafel.
To better serve his customers, Shimi opened a brick and mortar restaurant in West Seattle, in addition to his food truck, which you can track on Falafel Salam’s site. Visit either location to chow down on organic, locally-sourced lamb and chicken with homemade pita.
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