"Some things have changed at the Barbary since it hit the peak of its powers around 2017, but the falafel have remained on the menu ever since. They are made in Levantine style with chickpeas, as well as parsley, onion, green chilli, cumin, garlic, and less-conventionally, cured lemon. They are plated on a bed of rich tahini sauce, with amba, and the Yemeni condiments of resek and zhug, whose respective red-and-green hues bely the gentle savour of the grated tomato in the resek and vibrant, herbal heat from the zhug." - Joel Hart