"At the grill house from the Honey & Co. team, falafel changes with the seasons, with myriad styles entering and leaving the menu over a year. One such version diners can often find is the Yemeni iteration from co-founder Itamar Srulovic’s heritage. It is not made with fresh herbs, but rather with coriander, cardamom and a plentiful dose of garlic. Currently, there is a greener “springtime” version on offer made with rocket, chilli and whole coriander seeds, served on a bed of tahini sauce with a pomegranate and tomato salad." - Joel Hart