This Israeli pizzeria is known for kosher pies with an especially crisp crust and the well-stocked falafel plate, which delivers six deep-fried, spicy balls of chickpeas and herbs, a salad of finely chopped cucumber, tomato, and red onion, plus hummus, tahini, and puffy pita.

 

Best Falafel, August 2008

 

These delicate Middle Eastern street snacks can get overshadowed by the hodgepodge of tastes, textures, and temperatures that often share a pita pocket. At Nagila Pizza, however, the tender falafel balls—made to order from a closely guarded family recipe that mixes chickpeas with more than 20 spices—are the main event. Of course, you’ll still want to tuck the hot, crunchy orbs into Nagila’s pita along with tahini and any of the crisp Israeli salads.