Schwarma, tabbouleh, and falafel – these words are still foreign to some, but Pita Chip is on a mission to make Mediterranean cuisine more accessible to the masses. With a combination of authentic recipes and made-to-order meals served in familiar formats, this unique eatery has carved itself a niche. We spoke with Pita Chip owner Omar Alsaadi to learn more about the fresh Mediterranean food that has captivated the Philadelphia lunch crowd.

Why do you think consumers voted Pita Chip Single Best Lunch in Philly?

We check all the boxes people are looking for: our food is healthy, it tastes good, it’s consistent, and it’s fresh. Our menu is also reasonably priced and we provide friendly customer service. We consider the Fooda Pop-Ups an extension of our business. We prepare the food only an hour before we leave so that customers are getting the same experience they would in our restaurant.

What inspired the menu at Pita Chip?

We wanted to make Mediterranean food but with an American twist. I’m not ashamed to say we followed in the footsteps of Chipotle. We have a simple menu and give customers the freedom to pick and choose whatever they want. We also wanted to offer a vegetarian option, so we added falafel to our menu in addition to chicken and beef.

Given that the menu is a build-your-own format, is there a particular combination that’s popular?

Our chicken shawarma rice bowl is the most popular dish. For toppings, people really like the tabbouleh and tomato and cucumber salad. Our most popular sauce is the garlic sauce.

Do you have a recipe we can share with readers at home?

This is the recipe for our falafel.

Makes: 8 servings  |  Serving size: 4 pieces

Ingredients

For the falafel

• 1 pound dried chickpeas
• 2 onions, roughly chopped
• ½ bunch cilantro, roughly chopped
• 4 garlic cloves
• 1 tsp. baking soda
• Vegetable or canola oil, for frying

For the spice mix

• 4 Tbsp. coriander
• 1 Tbsp. cumin
• 1 Tbsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. black pepper

Instructions

1. Pour the chickpeas into a large bowl and cover with a few inches of cold water. Let them soak overnight.
2. The next day, drain and rinse the chickpeas. Add them to the bowl of a food processor with the onions, cilantro, garlic, and spice mix.
3. Pulse the falafel mixture and scrape down the sides of the bowl as needed. Process into a fine, even paste, but don’t over process and turn it into hummus!
4. 15 minutes before frying, mix the baking soda to the falafel mixture.
5. Heat a skillet with 1½ inches of vegetable or canola oil. Use an ice cream scoop to form the falafel mixture into balls and carefully drop them in the hot oil. Fry for 2 minutes on each side, until crispy and brown.
6. Once fried, remove the falafel from the oil using a slotted spoon and let them drain on paper towels. Serve fresh and hot.

What are some food trends you’re seeing in Philly?

In general, people are getting away from fast food. They want to eat healthier, fast casual cuisine that’s fresh and made in front of you, not something frozen and deep-fried. The build-your-own meal format is also becoming really popular.

Do you have any exciting plans for Pita Chip in 2017?

We’re trying to expand and will hopefully open a second location in September. Mediterranean food is still new to people; they look at our menu and don’t know what we have to offer. I hope in the next 10 years Mediterranean cuisine will become mainstream.

The foodies of Philadelphia have spoken! Pita Chip has been deemed The Single Best Lunch in Philly. With build-your-own rice bowls, wraps, and salads made fresh-to-order with high quality ingredients, there’s no better place to taste the authentic flavors of the Mediterranean right here in Philly.