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The grab-and-go menu here is centered on a handful of Middle Eastern proteins (falafel, eggplant-and-boiled-egg “chickplant,” shawarma, and kebabs), any of which can be ordered on a homemade pita, in a chopped salad, as a hummus plate, or on a mixed platter. The falafel comes in three varieties (traditional, mushroom-toasted almond, and spinach-broccoli) served baked, robbing the moist nubs of a crunchy exterior like their fried counterparts, but allowing more nuanced flavors to come through. Furthering the healthful slant, kebabs and shawarma are limited to chicken or turkey. The restaurant’s namesake legume is also showcased in four varieties of hummus: plain, spicy jalapeño and scallion, smoky roasted red pepper, and pestolike basil and pine nut. Sandwiches, salads, and platters are prepared fresh, assembly-line style, and pre-prepared desserts include baklava and honey cake. There’s a smattering of seating and bright wallpaper printed with menu details to keep diners entertained, but the overall emphasis is on takeout and delivery. — Kaitlin Jessing-Butz

Chicken Kebab Sandwich, $7.50; Almond-and-Mushroom Falafel Sandwich, $6.50