We can tell you this much: the name isn’t false advertising. It’s exactly what it says on the tin, very good falafel and little else. Very Good Falafel is owned by the Rosenboim family, and the chickpeas used in the falafel and hummus come direct from a farm just outside of Melbourne. Doesn’t get much fresher than that.

Continuing the theme of earnestly-named falafel purveyors, this humble Smith Street spot is great value for money. The portion sizes are huge, especially considering what you pay. Although the falafel are excellent, the sides star: salads taste fresh, the pickles have just the right amount of acid, and chillies provide heat without overpowering anything. Try a halloumi wrap if you’re on a break from falafel.

This High Street spot (with another location in Fitzroy) is a beloved Northcote staple. According to Estelle owner Scott Pickett, Tahina has “the best falafel, the best hummus. I get a falafel and hummus pita with green chilli every time, and it’s amazing.” If you don’t live nearby, you can find Tahina on most delivery platforms.

This sequel to the Murrumbeena original is one of the best Middle Eastern grocers in town. But its in-house diner deserves more attention (even though it’s takeaway-only right now). The falafel wrap is one of many options on the all-day menu, but it’s absolutely stellar.

You can find the same great falafel at the OG Oasis. In the grocery section, you can also buy some falafel to cook at home.

Eyal Shani is the host of Masterchef Israel. Although celebrity chef-led restaurant chains have a patchy track record, Miznon is a bona fide success story. Falafel shows up across the menu here, usually as a side, but sometimes as the hero of a pita wrap.

Anyone who tries a dish here – kebabs and falafel are the bestsellers – is an instant convert. Half Moon inspires devotion, and the fervour is especially strong for the falafel. These golden nuggets are made the Egyptian way – with broad beans (not chickpeas) mixed with copious coriander and parsley.

Near Balaclava? Need falafel and/or hummus? Tavlin’s your spot. You can have falafel in a pita, a wrap, a hummus bowl, a salad bowl, on a plate or on top of some loaded fries. However you get it, it’ll come topped with amba, an Iraqi mango sauce that’s equal-parts sweet and tart.

This Israeli diner just off Smith Street has some of the best hummus in the city. But falafel’s sparse appearances on the menu – in pitas, as a side – are memorable turns. Leave room for the chocolate babka or the peanut butter brownie for dessert. Trust us.

The finest falafel in Moonee Ponds? Quite possibly. Almost every dish on the menu at this Lebanese restaurant is a home run, but the falafel – made using chickpeas and broad beans – is good, good stuff. Falafel also comes in the affordable banquet, which we recommend if you’re ordering for two or more.

It’s A1, so of course the falafel’s good. Have yours in a wrap or as a platter, or just add a couple on to whatever else you’re ordering – one ball costs less than a dollar.

The chicken rice (rightfully) hogs the limelight at this Carlton institution, but just as much care goes into the falafel. Abla has been making falafel since 1979, so she knows what she’s doing.

Yet another cleverly named falafel spot, these falafel are no joke. They’re really running the show here, and there’re a lot of options. On top of a healthy line-up of pitas and plates, there are family packs and date-night deals. Falafel dominate proceedings.

At this is all-purpose Middle Eastern diner, falafel appears in many meal deals. But if you’re a purist, go for the DIY bowl, and customise to your heart’s content.

The Lebanese-style falafel here are served like an open souvlaki on pita with hummus and four types of salad. Most of the rest of the menu is vegan (including the baklava), with one notable exception: deep-fried haloumi fries.

Beyond the whopping cauliflower burger, the falafel pita at this plant-based joint is definitely worth a look in. It’s tightly packed with quinoa tabbouleh, thick-cut dill pickles and a falafel that’s spun with green peas for a surprising twist on tradition.