Crispy falafel balls made from ground chickpeas and herbs form the core of the sandwiches and plates, often tucked into warm pita with tahini sauce, pickled vegetables, and fresh greens. The kitchen fries them fresh to order, achieving a golden exterior that cracks open to reveal a fluffy, spiced interior distinct from denser versions elsewhere. Portions arrive generous enough for a full meal, with the tahini drizzle providing a creamy counterpoint to the earthy chickpeas. Diners note the balance of herbs like parsley and cumin that carries through every bite.