Under new management — it's now called Tasty Donair.

The new owner Farid is incredibly friendly. The food is fresh and delicious, featuring homemade sauces delivered with a smile.

A filling felafel. When I read that Falafel Plus made Israeli-style felafel sandwiches, I thought it was a mitzvah. The best falafels I ever ate were in the Old City of Jerusalem when I was kibbutz-tripping in 1980. (Followed in close second by falafels from just any street food cart in New York City.)

The distinctive thing about Israeliafels vs. other ethniics' (I've studied them 'cause I'm into this stuff!) is the toppings Israelis put on. Every Zionafel-maker has their own style of relish. Different pickled veggies, cheeses, olives, dressings... The falafel-makers get loyal followings by people who like each patty slapper's flavour.

I'll give Falafel Plus credit for serving a filling sandwich. It's got four or five falafel balls, freshly heated, with lettuce and tomato. Their slaw has marinated eggplant, red peppers and other veggies, moistened with a hummus-y dressing. It's STUFFED, and so will you be if you eat it. Bonus if you go there between 2:30 p.m. and 5:30 p.m. when it's half-price -- only $3.49. I would have liked it to have been spicy-hotter, with some pepperoncini, maybe some feta and olives, but that's just me. I make falafel at home that way.

Because I got my falafel cheap, I had enough spare change to buy one of Falafel Plus's spinach pies. It was big enough to fill my hand, and the filo pastry was nicely puffy. The filling was unusual, tasting half of spinach and half like potato. It was like a spinach knish in Greek pastry. Not bad, just different.