As I’ve mentioned here before, my philosophy is that the bread defines a sandwich in the same way that the crust defines a pizza: It’s practically everything, even if it’s not the only thing. Of course, with a falafel pita, the pita bread itself assumes the same important role in distinguishing the mundane from the noteworthy. Time and time again, I’ve found that the main downfall with most falafel sandwiches is simply the freshness of the pita. Flat breads, being all surface area, do seem to become stale rather quickly, and there’s really nothing worse than stale bread, especially when its the first thing you bite into. That said, the pita bread at the King of Falafel is the softest and freshest in the city, but the sandwich gets even better after that: Ripe vegetables (namely, the tomatoes), dressed with hummous and tahini, and featuring just-fried falafel that’s seasoned heavily enough to stand up and be counted.