Half Moon Cafe! For years I have been insisting that people come here to try the falafels, waxing lyrical about how they are the best of the best in Melbourne. "How could I be sure?" the unfortunate souls I'd ambush exiting Falafel Kitchen would ask. My response was always along the lines of "well, I've heard...I mean, people say they're good and...hey, just eat the damn falafels, alright!"
No, I do not own shares in the business. And yes, shameful as it is for me to admit, I had never actually tried one of their falafels for myself and had just gone by hearsay. Reliable hearsay, but hearsay nonetheless. Well all that changes now!
After getting my Ottolenghi/Delia on in the Middle East earlier in the year, you can consider me a self-proclaimed connoisseur of the falafel ball. And if you have read my "blogging on the road: Israel" post, you'll know I have a particular soft spot for the original falafel - the Egyptian falafel. Conveniently, Half Moon Cafe are purveyors of exactly that, which I imagine goes some way to explaining their reputation as being one of the best in town. Where Israel, Syria, Lebanon, Palestine and...well, most of the Middle East make their falafel out of predominantly chickpeas, the Egyptian version has a fava bean base. At Half Moon, the falafel mix is part fava bean and part broad bean, with some coriander, garlic and various other herbs and spices thrown in for good measure. What is refreshing is that the falafels here are made on the spot from a fresh falafel mix. Not the re-heated, mass produced rubbish found at far too many late night outlets.