When Seabirds went all brick-and-mortar, it left a void for those who spend their time trying to find a meatless meal. Sure, most loncheras had a salad or could serve a dish without meat. Yet diners were now missing a dedicated vegetarian/vegan option. This is where Falasophy steps in.
They officially kicked off a couple of weeks ago, and are slowly making the rounds. Their concept: falafels and hummus bowls topped with whatever you're in the mood for. Or you could be like yours truly and put both in one vessel to chow down.
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Falasophy's playful truck wrap takes a less-than-serious approach to education, but their menu speaks for itself. Our chef interview with owner Rashad Moumneh is coming later this month, but to sample the cuisine is a lesson in good taste: Moroccan-spiced carrots, garlic Belgian fries and kale tabouli round out the abbreviated menu. To learn more, visit the gang via their Facebook page.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.