The monthly chef-designed falafel special at Wrigleyville’s Falafill is just a cool thing, attracting good chefs to make something unique that’s still casual enough to qualify as inexpensive lunch. This month’s is especially interesting because Charlie McKenna of Lillie’s Q doesn’t even use the standard falafel— he made his own black-eyed pea “falafel” fritters, stuffed into a wrap with fried collard greens, coleslaw tossed in Lillie’s Q’s Ivory Sauce, sautéed onion and tomato. It sounds downhomey and so does the customary charitable angle (each chef gets to pick a charity which gets a slice of the proceeds)— this time $2 from each wrap sold goes to the Katherine McKenna Brothers Foundation, a scholarship fund at the women’s college Brenau University in Gainesville, Georgia, started by Charlie’s dad and uncle in memory of their sister who died of breast cancer.
