You’re walking down Henry Street in Brooklyn Heights. It’s quiet. Brownstones look perfect. Then you smell it—that specific, sharp scent of cumin and hot oil hitting the air. If you've spent any time in this neighborhood, you know exactly where that's coming from. We’re talking about Heights Falafel Brooklyn NY, a literal hole-in-the-wall that has somehow survived the rapid gentrification of one of the most expensive zip codes in America.
It isn't fancy. Honestly, if you’re looking for Edison bulbs and artisanal hand-poured tahini, you’re in the wrong place. But if you want a sandwich that weighs about as much as a small brick for under ten bucks? This is the spot.
People always ask me if it’s actually the best falafel in the city. Best is subjective, right? You’ve got Mamoun’s in the Village with that legendary spice, or Taim with their fancy flavors. But Heights Falafel hits different because it feels like a time capsule. In a city where everything is becoming a bank or a high-end coffee chain, this place just keeps frying chickpeas.
The Secret to the Heights Falafel Brooklyn NY Crunch
What actually makes their falafel good? It’s the texture. Most places over-process the mix into a paste, which turns the inside into a mushy green blob. Not here. At Heights Falafel, the grind is slightly coarser. When it hits the deep fryer, you get this craggy, uneven crust that stays crunchy even after it’s been sitting in a pita drenched in sauce for twenty minutes.
The color is a deep, dark brown. Some people might think they’re overcooked at first glance. They aren’t. That’s just the Maillard reaction doing its thing on a well-seasoned chickpea mix. Inside, it’s vibrant green from the sheer volume of fresh parsley and cilantro. It's herbaceous. It's bright. It’s basically the opposite of those dry, sandy falafel balls you find at generic street carts.
One thing you've got to realize is the turnover rate. Because they are constantly busy—especially during the lunch rush for the nearby courthouse workers and students—the falafel is almost always coming straight out of the oil. That’s the golden rule of Middle Eastern street food. If it’s been sitting under a heat lamp, it’s dead. At Heights Falafel Brooklyn NY, the stuff is alive.
Don't Skip the Toppings
Usually, you get the standard lettuce, tomato, and cucumber. Boring, right? But the magic happens with the pickled turnips. Those bright pink sticks aren't just for color; they provide the acid needed to cut through the fried richness.
And the hot sauce. Man, the hot sauce. It’s a slow burn. It’s not that vinegary Tabasco-style heat; it’s a thick, pepper-forward paste that builds up as you get to the bottom of the pita. If you’re a spice lightweight, maybe ask for it on the side. But if you want the full experience, let them smear it right on the bread before the tahini goes down.
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Why This Corner Matters in 2026
Brooklyn Heights is changing. It has been for decades. You see these massive developments along the waterfront, and Pierhouse, and the multi-million dollar renovations on Hicks Street. Amidst all that wealth, Heights Falafel Brooklyn NY remains an equalizer. You’ll see a construction worker in a high-vis vest standing in line behind a corporate lawyer, both of them waiting for the same $8 sandwich.
It’s about accessibility.
Finding a meal in this part of Brooklyn that doesn't require a reservation or a twenty-minute wait is getting harder. This place is fast. It’s efficient. The guys behind the counter have a rhythm that’s borderline hypnotic. They’ve seen it all. They know the regulars. It’s a vestige of "Old Brooklyn" that doesn't feel performative. It just exists.
The Menu Beyond the Balls
Look, I know the name is Heights Falafel, but the shawarma is a sleeper hit. Specifically the chicken shawarma. It’s shaved thin, slightly charred on the edges, and seasoned with enough sumac and garlic to make sure you won't be kissing anyone for at least six hours.
- The Mixed Platter: If you can't decide, get the combo. You get the rice, the salad, the falafel, and your choice of meat.
- The Hummus: It’s smooth. Not quite as silky as some of the modern Israeli spots, but it has a heavy tahini punch that I personally dig.
- Spinach Pies: These are hit or miss depending on the time of day, but when they’re fresh, the pastry is flaky and the lemon-sumac spinach filling is incredibly tart.
A lot of people sleep on the baba ghanoush. That’s a mistake. It has that deep, smoky flavor that only comes from charring the eggplants over an actual flame until the skin turns to ash. It’s earthy and rich.
The Geography of a Perfect Lunch
Location is everything. If you’re visiting, do not eat your falafel inside. There are maybe three stools and it gets hot in there. Instead, take your bag—which will inevitably have a grease spot forming on the bottom—and walk two blocks west.
The Brooklyn Heights Promenade.
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There is no better way to eat a sandwich from Heights Falafel Brooklyn NY than while staring at the Manhattan skyline and the Brooklyn Bridge. It’s the ultimate New York power move. You’re eating world-class street food in a quiet, historic neighborhood with a billion-dollar view.
- Pro tip: Grab extra napkins.
- Avoid the 12:30 PM rush if you can help it.
- Bring cash, though they’ve finally embraced modern payment over the last few years.
Common Misconceptions About Middle Eastern Food in Brooklyn
I hear people say that the "real" food is only found in Bay Ridge or Atlantic Avenue. While it’s true that those areas have massive Arab populations and incredible bakeries like Sahadi’s or Damascus, it doesn’t mean a spot in the Heights can’t be authentic.
Authenticity is a weird word. What does it even mean? If a shop has been serving the same recipe to the same community for over twenty years, that’s authentic to me. Heights Falafel isn't trying to be a "concept" restaurant. They aren't trying to reinvent the chickpea. They are just following a tradition of high-volume, high-quality street food that serves the people where they are.
Some critics argue the pita isn't fluffy enough. Okay, sure, it’s usually the standard store-bought variety rather than house-baked in a wood-fired oven. But you know what? A thicker, sturdier pita is actually better for structural integrity when you’re walking three blocks to the park. A homemade pita would disintegrate under the weight of that much tahini.
What to Order if You’re a First-Timer
If it’s your first time at Heights Falafel Brooklyn NY, don't overcomplicate it. Get the "Falafel Sandwich with everything."
That means:
- Hummus and baba ghanoush spread inside.
- All the veggies.
- Both white sauce (tahini) and red sauce (hot).
- Pickles.
It’s a messy, glorious disaster. You will probably get sauce on your shirt. It’s worth it. The contrast between the hot, crunchy falafel and the cold, crisp cucumbers is why we eat this stuff.
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If you’re doing the low-carb thing, the platters are huge. They usually give you a massive bed of yellow rice that’s been steamed with just enough turmeric to give it that golden glow. It’s comfort food, plain and simple.
The Economic Reality of the Small Business
I think it's worth mentioning how hard it is for a place like this to stay open. High rents in Brooklyn Heights have killed off legendary spots. The fact that Heights Falafel Brooklyn NY is still standing tells you everything you need to know about their volume. They have to sell a lot of falafel to keep that lease.
When you support a place like this, you’re keeping the character of the neighborhood alive. You’re making sure that Brooklyn doesn’t just become one giant outdoor mall for luxury brands. Plus, you’re getting fed for a fraction of what you’d pay at a sit-down bistro around the corner.
Practical Steps for Your Visit
Ready to head over? Here is the move. Take the 2, 3, 4, 5, R, or A/C train to the Borough Hall/Court Street area. It’s a short walk from any of them.
Once you get your food, head toward the water. If the Promenade is too crowded, walk down the Squibb Bridge into Brooklyn Bridge Park. There are plenty of benches near the Jane's Carousel area.
Check the hours before you go. They’re generally open for lunch and dinner, but like many family-run spots, they might close earlier than the late-night pizza joints.
Next Steps for the Savvy Eater:
- Check their daily specials on the chalkboard; sometimes they have lentil soup that is incredible on a cold November day.
- Always ask for "extra crunchies"—the little bits of fried batter at the bottom of the falafel bin.
- If you're feeding a group, buy the falafel by the dozen and get containers of sides to go; it's much cheaper than individual sandwiches.
- Keep an eye on the spice level; the red sauce varies in intensity depending on the batch of peppers they got that week.