Despite its size, the restaurant still manages to make everything from scratch (except for the pita, baked down the street at Dizengoff). Solomonov’s falafel recipe is a simple one of just three components: chickpeas, garlic, and spices. While it might seem odd to have a robotic arm frying the falafels, Solomonov says that was done for textural integrity. The robotic arm doesn’t compress the falafel balls as much as a human hand, resulting in consistent falafel that is creamier and fluffier. The falafel are served with three house-made sauces: amba, a tangy mango pickle, schug, a Yemenite hot sauce, and harissa, a hot chili pepper paste. But perhaps the most impressive condiment is the tahini ketchup. The brainchild of Goldie’s chef Caitlin McMillan, the spread is a mix of ketchup, tahini, and amba, together forming the perfect, complex dip for the restaurant’s spiced fries.