Why go: Kosher Mart owner Mordechai Yitzhaky hired a Jerusalem chef to teach his Latino employees to make Israeli falafel. The investment paid off. Moti’s turns out airy balls of spiced chickpeas, deep-fried until golden-crunchy and swaddled in soft, house-made pita.

What to get: Falafel is best as a sandwich—ask for it with hummus, and spice it up with hot sauce, peppers, and pickled cabbage from the fixings bar; shwarma, a gyrolike pressed meat made from turkey and lamb, available in pita or baguette, is a worthy second choice.

Best for: Hungry shoppers and quick lunchers. The five small tables by the store window don’t accommodate groups.

Insider tip: Moti’s falafel can be ordered to go—and will still be pretty crunchy almost an hour later.

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