Ragadan calls itself an American falafel shoppe, built on the idea that Arabic street food from Amman, Jordan and Midwestern comfort food aren't so far apart. Owner Danny Sweis, a first-generation American raised in Oklahoma City on both falafel and burgers, spent two decades running kitchens across Chicago — French, Italian, Asian, South American — before opening this family-run spot with his wife Maria on North Broadway.
The menu carries parsley, lemon, garlic, coriander, cumin, and sumac through both the traditional dishes and the American side of the menu — burgers, chicken, handcrafted desserts including baklava. The kitchen sources USDA #1 Grade chickpeas from the Pacific Northwest, grassfed beef from the Dakotas and Kansas, and naturally raised chicken without added antibiotics or hormones.
Regulars in Uptown point to the falafel and the burgers with their house sauces as the reasons to keep coming back, alongside prices that make it an easy neighborhood habit. The Infatuation scored it 8.2/10.
The menu carries parsley, lemon, garlic, coriander, cumin, and sumac through both the traditional dishes and the American side of the menu — burgers, chicken, handcrafted desserts including baklava. The kitchen sources USDA #1 Grade chickpeas from the Pacific Northwest, grassfed beef from the Dakotas and Kansas, and naturally raised chicken without added antibiotics or hormones.
Regulars in Uptown point to the falafel and the burgers with their house sauces as the reasons to keep coming back, alongside prices that make it an easy neighborhood habit. The Infatuation scored it 8.2/10.