A Fork on the Road

Maoz Vegetarian brings fresh, fast falafel to South Beach


If you go

What: Maoz Vegetarian

Address: 1657 Washington Ave., Miami Beach

Contact: 305-534-6269, maozusa.com

Hours: 11 a.m.-10 p.m. Sunday-Thursday, 11 a.m.-11 p.m. or later Friday and Saturday

Prices: Falafel sandwich $5.95, falafel salad $9.95, soup $3.75-$4.75, sides $3.25-$4

FYI: Catering available


Zhoug Hot Pepper Sauce

Use this Yemeni hot sauce, adapted from “The Food of Israel” by Sherry Ansky (Periplus, 2000), to rev up falafel and hummus or spread on seafood or chicken before cooking.

1 large bunch fresh cilantro, rinsed

3 or 4 fresh green jalapeño peppers, coarsely chopped (with seeds)

3 garlic cloves, crushed

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

Place all the ingredients in a food processor or blender and process into a thick paste. Makes about 3/4 cup of sauce.

Per tablespoon: 4 calories (14 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.2 g protein, 0.8 g carbohydrates, 0.3 g fiber, 3 mg sodium.


Maoz Vegetarian has upped the fast-casual falafel game. The bright, clean, eatery opposite Miami Beach’s New World Symphony Park is certified kosher and vegan friendly.

Order a falafel sandwich at the counter, and stuff it with slaw, pickles, olives, tabbouleh, beets, hot green chile sauce, salsa and more. Fresh-pressed juices, vegan soups, and sweet potato or Belgian fries (good with creamy garlic sauce) round out the menu.

Maoz (“strength” in Hebrew) debuted in Amsterdam more than 20 years ago, and has grown into a global franchise operation. Rob and Leslie Ginberg, who discovered the brand in Barcelona, opened one in Boca Raton four years ago, and branched out to South Beach two months ago.

Falafel originated in Egypt, where it was made from fava beans by the Christian Copts for meatless Lenten meals. Arabs made the snack with chickpeas and brought it to Israel, where it is sold at street stands.

At Maoz, the falafel is made from chickpeas soaked overnight and ground with a proprietary spice mixture, parsley, cilantro, garlic and onions, formed into balls and fried in soybean oil. The soft white and whole-wheat pita bread is imported from Israel.

Falafel add-ons cost a dollar and include feta, hummus, baba ghanoush, avocado and hard-cooked egg. The gluten-sensitive can get romaine lettuce topped with five falafel balls plus items from the unlimited salad bar.

Before attending a New World Symphony wallcast or concert, pick up some falafel balls and apple, celery and kale juice for a healthy picnic.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more Lifestyle stories from the Miami Herald

 <span class="cutline_leadin">Lucky Us. </span>Amy Bloom. Random. pages. 256 pages. $26.


    A pair of sisters take on post-war America in Amy Bloom’s ‘Lucky Us’

    An irrepressible pair of half-sisters take on post-war America and emerge with a new vision of family.

  • What are you reading now?

    “Song of the Shaman by Annette Vendryes Leach. I am a real sucker for any book that involves magic and religion. And this one is also about being a mother, so I was pretty much sold before even opening the book. But the opening scene is a gritty, bloody one of a woman giving birth on the Brooklyn Bridge. Which of course means I can’t stop reading even if I wanted to. I mean, the woman’s back is bucking against an ashtray as she pushes. What a way to open a book!”

  • Dear Abby

    Dear Abby: Son-in-law’s abusive father makes family gathering painful

    Dear Abby: I adore my son-in-law, “Tom.” He’s a wonderful husband to our daughter. He’s always inviting us to dinner along with his parents and family. We get along with them, but can’t stand how they treat Tom. We have never seen parents treat their children the way they treat him — especially the father. Tom is practically begging for his approval and attention on a daily basis.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category