Ep 6. Falafelly Good

In season 5, episode 6 of Eat St., viewers are taken on a journey to discover some of the tastiest and most unique street food dishes in America. This episode, titled "Falafelly Good," focuses on some of the best falafel dishes in the country.

Host James Cunningham begins the episode in San Francisco, where he visits the Liba Falafel truck. The truck is owned by Gail Lillian, who takes her falafel ingredients very seriously. She uses only organic chickpeas, house-made harissa sauce, and fresh veggies to create her popular vegan falafel wraps. James tries the Original Liba Falafel Wrap, which is made with falafel, hummus, organic veggies, and a balsamic reduction. He also tries the Harissa Wrap, which has a spicy kick to it. Both wraps get high praise from James, who notes the flavors and texture of the falafel.

Next, James travels to Austin, Texas, to visit the Soaring Wings food truck. The truck is owned by Chef Yoni Lang, who developed his love for falafel while living in Israel. He creates a unique falafel dish called a "falafel salad bowl." James tries the Falafel Bowl, which is made with falafel, hummus, Israeli salad, pickles, and pita chips. He also tries the Sabich Bowl, which is made with eggplant, hummus, Israeli salad, and falafel. James is impressed by the freshness and quality of the ingredients and notes that the falafel has a perfect balance of texture and flavor.

The third stop on the tour is in Los Angeles, where James visits the Mandoline Grill food truck. The truck is owned by Chef Mong Skillman, who incorporates Vietnamese flavors into his falafel dishes. James tries the Banh Mi Falafel Sandwich, which is made with pickled carrots and daikon, jalapeno, cilantro, and sriracha aioli. He also tries the Sweet Potato Falafel Sandwich, which is made with sweet potato falafel, avocado, cucumber, jalapeno, and sesame-soy aioli. James enjoys the combination of traditional falafel flavors with unexpected Vietnamese twists.

The final stop on the episode takes place in Portland, Oregon, where James visits the Wolf & Bear's food truck. The truck is co-owned by Tanna TenHoopen Dolinsky and Jeremy Garb, who focus on fresh and locally sourced ingredients. James tries the Sabich, which is made with falafel, hummus, hard-boiled egg, Israeli salad, pickles, and tahini. He also tries the Harissa Bowl, which is made with falafel, Israeli couscous, harissa, and roasted veggies. James notes the bold flavors and the unique blend of ingredients in the dishes.

Throughout the episode, James also meets the owners and chefs behind the food trucks and learns about their inspirations and methods for creating their signature falafel dishes. Viewers also get a glimpse into the behind-the-scenes operations of the food trucks and the challenges that food truck owners face. Overall, "Falafelly Good" is a delicious and interesting look into the world of falafel on the street food scene in America.