King Salmon is “out of the way but not far away,” says Avi Leibson, owner and chef at Falafel Love. Since the restaurant opened there last summer, it’s been drawing folks out of their way with home-cooked Mediterranean specialties beyond its namesake falafel.
The sweet dockside patio overlooking the canal, where the occasional kayak or fishing boat drifts past, is bordered by potted flowers and an herb garden from which the staff picks the mint for the tea, as well as thyme, sage, rosemary and savory used in the kitchen. A row of sunflowers should be blooming soon, too.
“Humboldt is always looking for outdoor seating,” says Leibson, who notes King Salmon is sometimes a patch of sun when other places are socked in with fog. Of course, being right on the water also means occasional winter flooding, as evidenced by the viral video of Leibson paddling a kayak through the restaurant’s front door during the King Tide in December.
If you forgot sunblock, the covered pergola is a fine spot for sampling the bright flavors at Falafel Love. For first-timers, the combination plates offer a side of fragrant turmeric rice and a sampling of four sides that allow vegetables to shine. It will be harder to choose than you think and you’ll get little help from Leibson. “Everyone has their own palate,” he says.
The carrots’ natural sweetness is brought out with the heat of harissa, while the beets are wonderfully bright with preserved lemon. The sumac onions may knock simple caramelized ones down in your rankings and the smoky-creamy eggplant babaganoush are as luxurious as you’d hope. That’s not half the offerings. Those of a mind to graze might choose a plate of six sides to nosh with pita chips ($18). The chicken plate comes with marinated and sautéed thigh meat, wonderfully fragrant with spice and the fruits of the herb garden, drizzled with tzatziki ($16).
The falafel wrap is an unassailable choice, formed and fried to order, wonderfully nutty and herby with the perfect crunchy exterior ($14). Four sides go in the wrap, too, and you might consider including the green zchug, a puree of peppers and herbs that sings alongside the richness of the hummus.
The “herbaceous” Baharat kebabs, served off the skewer, are a blend of lamb and beef, both enhanced by the seasoning and grilling ($17 plate, $16 wrap). Scooped into a warm bit of pita bread with preserved lemon or fire roasted peppers, the meat’s richness is somehow balanced and heightened.
A few squares of homemade baklava ($4.50) make a honey-sweet coda to the meal, as does the malabi, pale rosewater custard turned blush pink by hibiscus syrup and served with chopped pistachio and coconut ($4.50). Check the board, too, for the cupcake of the day by Betty Bakes in Humboldt ($4.20).
This article appears in Humboldt Insider Spring / Summer 2025.