All three items, we’re told, are going to start appearing in multiple flavors. The falafel will come in its original form, but also in artichoke, wild mushroom, olive and lemon, spinach and broccoli, and even jalapeño (no doubt to make up for the excitement lost when the frying was discontinued). The hummus is getting similar treatment, with smoked paprika, roasted pepper, pesto, and also jalapeño varieties — because, as Schindler tells us, “people love spicy food.” Both falafel and hummus have been seen in doctored-up forms before; to us, the most radical proposal is the flavored shawarma. One lamb-and-turkey wad will rotate away, its sizzling meat heated with smoked chile; alongside it will appear an Asian version made with fermented soy sauce, a “Mediterranean” shawarma marinated with orange and thyme, and of course the current chicken and lamb-turkey versions. “We’re the innovators,” Schindler says. “Everything is going to be healthy, and everything is going to be good.” We’ll settle for good. Our late-night visits to Chickpea have seldom been part of a stringent fitness regimen.