About Taïm

About Taim

  Taïm means tasty in Hebrew. And that’s really all you need to know. But if you insist on reading rather than eating, we’ll continue with the story. Taïm began in 2005 as a tiny storefront in the West Village, a place whereChef Einatcould share her love of falafel with the world...okay maybe just lower Manhattan. And not solely falafel, but everything that goes with it like sabich, s’rug and amba, cauliflower shawarma and smoothies. Today, Taïm has grown to include more restaurants in NYC and also in Washington, DC and is looking to expand into new markets. Chef Einat and her husband and business partner Stefan Nafziger also run the Israeli inspired, fine-dining restaurant Balaboosta.

So, what makes Taïm falafel so tasty?

7 things to be precise. In no particular order.

Straight from Tel Aviv with an Einat-inspired twist. Think fine dining packed in a pita.


Chickpeas. Onion. Garlic. Cumin. Coriander. Salt & Pepper. And a whole lotta love. Using the freshest, highest quality herbs and spices makes all the difference.


Original green and spicy Harissa. Because in this case, variety really is the spice of life.


Chickpeas are the main ingredient—no baking soda, baking powder, or breadcrumbs to bulk up the balls.


It tastes fresh because it is.


And never over fried. You get it hot, just the way it’s served in a Tel Aviv falafel stall.


Crispy, crunchy on the outside. Moist on the inside.

Now, would you stop reading this already and go order something tasty?!

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She’s the queen of falafel. The balaboosta of balaboostas. A cooking show contestant, winner and judge. And our fearless and feisty Commander-in-Chef.

Einat Admony was born and raised in Tel Aviv, cooked by her mother’s side, served in the Israeli army both as a driver and ad hoc cook, went to culinary school in Israel, and worked in many of the best New York and Tel Aviv restaurants.

So what’s a girl like that doing in a place like this?

Hunger. Specifically, a homesick hankering for falafel—the ultimate Israeli street food. To satisfy her craving she started tinkering with falafel recipes using the freshest, bestest ingredients. Then, she tackled every spread, side, salad, and smoothie that she wanted on the menu.

Einat cooking
Who’s that guy in the picture?

That’s Stefan Nafziger or just Stef once you meet him. Einat’s husband and business partner. She makes the food. He makes it happen. It’s a marriage of culinary kismet. And Taïm is their love child, not to be mistaken for their real children, Liam and Mika.


Give chickpeas a chance.

The who, what, when, where and why of falafel

The Israelis, the Egyptians, the Palestinians, the Indians, the Lebanese. Honestly, no one really knows for sure who invented it. But the one thing we do know is that they all contributed their own unique spices, flavors and styles into making falafel one of today’s most popular street foods in all the land. Remember we’re talking about food not religion or politics.


Falafel are fried balls of chickpeas and spices placed in a pita and then covered with chopped vegetable salad, pickles, tahini sauce, oh and some hummus but don’t get us started on the history of hummus.


Centuries and centuries ago. We’re talking your grandmother’s grandmother’s grandmother.


In the beginning, Egypt or maybe India. Once again history is blurry. But now you can find falafel everywhere from the Far Far East to the Far Far West. And thanks to Taïm, throughout Manhattan and beyond.


Because falafel is so damn delicious regardless of where you’re from—Paris, Texas or Paris, France—or your food preference—vegetarian, vegan, gluten free (ok hold the pita) or carnivore. Like we say...give chickpeas a chance.