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.

Taim recipe

1. THE RECIPE

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

Taim ingredients

2. THE INGREDIENTS

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

Taim flavors

3. THE FLAVORS

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

Taim no-fillers

4. NO FILLERS

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

Taim daily made

5. MADE FROM SCRATCH, DAILY

It tastes fresh because it is.

Taim fried order

6. FRIED TO ORDER

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

Taim foods texture

7. GREAT TEXTURE

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

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