Lightly spiced with bits of parsley, jagged and crunchy on the outside, moist and airy inside -- you'd be hard-pressed to find a superior falafel than at Joe's in Los Angeles. There is a decently juicy chicken shawarma, which can be sauced with potent amba , a tangy pickled mango condiment, if you ask. There are those Detroit Coney-style towers of gyro and smoky kefta kebabs cooked on the grill. Dolmas -- herb-speckled rice bound in soft grape leaves and drizzled with lemon and olive oil -- are exceptionally vibrant. You could make a meal of the assortment of mezze, a variety of salads and snacks assembled with garlicky cooked eggplant, roughly chopped tabbouleh salad, feta cheese and red onion, or toasted pita chips dusted with sumac.