Foxy Falafel

791 Raymond Ave.
St Paul, MN 55114
Best Of
Foxy Falafel +

Alma Guzman

Erica Strait's falafel empire has expanded from a farmers market stall in 2010 to a food truck and now to a restaurant. Foxy Falafel is her new Middle Eastern restaurant in St. Paul. As the name implies, falafels are the centerpiece of this new South St. Anthony Park restaurant on Raymond Avenue. As with her farmers market stands and food truck, Foxy Falafel’s restaurant menu is very friendly to vegetarians, vegans, and the gluten/dairy intolerant, but meat-eaters will find something to love here too. Using proteins and produce from local organic farms such as Shepherd's Song, Bossy Acres, Kadejan, and Tiny Planet, Strait puts a delicious, sustainable twist on Middle Eastern fare. The ordering process is fairly straightforward but offers several make-it-your-own possibilities. First, choose your type of falafel: Foxy (traditional), curry (Indian spices mixed in, and the favorite of every staff member we asked), or beet (seemed to come through more in color than in flavor). Next, choose your delivery method: sandwich, salad, or platter. Then select a sauce (we liked the green tahini). As for meats, you can't go wrong with the turkey shawarma, chicken gyro, or the lamb burger.

Related Stories (3)

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    2 years ago by Joy Summers

    In the beginning, Foxy Falafel was just a girl with a stand at a farmers market and a killer recipe for fried chickpea balls. Since then, chef Erica Strait has expanded her empire to include appearances at several farmers markets; a...

  • Foxy Falafel's curry falafel: 50 Favorite Dishes, no. 39
    3 years ago by Joy Summers

    As a countdown to the Best of the Twin Cities 2013, coming April 17, the Hot Dish is serving up 50 of our favorite local dishes. Erica Strait has garnered a passionate following from her appearances at local farmers markets to the c...

  • Foxy Falafel forks over fantastic food
    3 years ago by Emily Weiss

    The first time I ever saw chickpeas in their natural state — fresh, green, and shelled — I had a lot of questions, the first of which was, "Why is there a metric ton of edamame at this Indian market?" But after a tactile...

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