Mamoun's Falafel

Iconic is the best word to sum up Mamoun's falafel. With A history that dates back to the 1970s, the Middle Eastern restaurant’s first location in Greenwich Village is considered a New York City landmark. Working in a tiny space of just 200 square feet, the original restaurant is still booming today with long lines of customers waiting to get a taste of their famous falafel, shawarma (lamb cooked on a rotisserie), chicken kabobs, and a host of other Middle Eastern fare.

How did they get this hardcore following? “With passion and a commitment to excellence,” says Hussam Chater, the youngest of founder Mamoun Chater’s four sons. “My father put his heart and soul into this business. He built Mamoun’s during challenging times,” he says. “Whatever he touched, turned to gold. My father started out as a poor immigrant from Syria and built a legacy.”

A family business, the four brothers were involved in the first restaurant from the time they were little kids. “We prepped food, skewered chicken, did whatever was needed, and gradually began working the counter and serving customers—it was part of our upbringing. My mother also helped with the business while raising me and my brothers,” Chater says. “The restaurant grew organically and we are very proud of the fact that the original location is still going strong after more than 45 years. We started adding locations in 2004, first in Manhattan and then in New Jersey with larger spaces, but with the same recipes. The menu hasn’t changed. It’s what made us successful through all these years, but we are constantly working on ways to improve the quality of the food.”

The four brothers now run the business and considered franchising for a long time before they started offering opportunities in 2015. “We knew the business and brand worked well with our family running it, but we were concerned about the control and consistency as we grew through franchising. We wanted all the food in every location to be the same as the original,” he adds.

The answer? They built a centralized commissary where they control all the ingredients and preparation. “This is not only great for consistency, but it makes running the restaurant simpler for franchisees,” he adds.

The brothers are excited to grow, but they are looking for investors who appreciate their history and commitment to excellence. “Our goal is to protect and carry on our father’s legacy,” says Chater.

Located on MacDougal Street in New York City’s Greenwich Village, the original Mamoun’s Falafel still draws long lines today.

Mamoun’s four sons carry on his legacy with hands-on operation of the recently launched franchise. The Chater brothers from left to right: Galal, Nedal, Kinan, and Hussam.

Mamoun Chater standing in front of the original New York City location, circa 1971.