Whip Up Cafe-Worthy Organic Eats at Home with the Help of west~bourne

11.16.2019 Recipes
Charlotte Farrell
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From the shores of LA to the cobbled streets of SoHo comes west~bourne, an all-day café taking a holistic approach to west-coast-meets-east-coast organic eats, all the while giving back to the community and upholding a high level of sustainability. 

Owner Camilla Marcus craved the clean, laidback nature of her hometown of Los Angeles in both flavors and atmosphere, and sought to package it up and bring it across the country to her new home of NYC. Named after the street she grew up on, west~bourne is the amalgamation of California-cool with the urban-ingenuity of New York City, boasting both an open-style kitchen and innovative elements that adhere to authenticity.

Flavor is key, and every ingredient is hyperfocused on impact, quality, and texture. Think warm, comforting, clear approaches to classics like the below-mentioned lentil falafel, which merges nutritious, nourishing combinations of organic mushrooms, roasted broccoli, spices galore, and a decadent jalapeno cilantro tahini sauce to dip (and devour) generously. 


First set:

½ pound cooked lentils, pulsed

½ pound roasted broccoli, pulsed

⅓ pound sofrito (peppers, onions + garlic sauteed in olive oil until deeply caramelized)

⅓ pound roasted button mushrooms, pulsed

3 tablespoons west~bourne falafel spice seasoning

Second set:

1 egg, whisked

Chickpea flour

Salt, to taste

Lemon juice, to taste


1 | Combine all ingredients in the first set by hand in a large mixing bowl. 

2 | Add egg and mix thoroughly. If the mixture seems very wet (depends on how moist your individual ingredients are), add flour to help bind the ingredients together. 

3 | Add a tablespoon of salt and the juice of 1 lemon. 

4 | Cook a batch in a pan and adjust with more salt and lemon juice, if needed. 

5 | Form the mixture into balls or patties, small or large. Eat them as you would a falafel or veggie burger. 


First set:

4 tablespoons coriander seeds

4 tablespoons fennel seeds

2 tablespoons cumin seeds

2 tablespoons caraway seeds

Second set:

4 tablespoons smoked paprika

3 tablespoons dried oregano 

2 tablespoons garlic powder

2 tablespoons onion powder


1 | Toast the first set in a pan or in the oven until aromatic. 

2 | Use a spice grinder or blender to blend seeds into powder. 

3 | Combine with set two spices. 


2 bunches (about ½ pound) of cilantro, blanched and squeezed of moisture

1 jalapeno, charred, seeded, and chopped

1 cup tahini paste 

1 cup water

½ tablespoon salt

½ cup lemon juice


1 | Combine all the ingredients together in a blender and blend on high until smooth. 

Charlotte Farrell is a writer and editor who loves nothing more than a piping hot matcha latte and rambling on about topics to the tune of wellness, self-care, food, climate change, sustainability, clean beauty, fitness, mental health, and travel. She is based in NYC where she enjoys reading, writing, exploring, and hunting for gluten-free pastries.

Photo credit: Nitzan Rubin.

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