Reflecting the owners heritage, the delicious falafel at the new vegetarian Mediterranean eatery Rosemary and Vine in Rye have a Lebanese bent: The mix is made out of chickpeas and fava beans and uses coriander instead of cilantro. A side salad of radishes, tomatoes, cucumbers, and house-made pickled turnips is optional (an extra $2.50) with the $15 entrée (seven falafels served with hummus, tahini, and warm pita) but necessary for the truest Lebanese falafel experience.
