Let us consider for a moment the plight of the condiment: It is, almost by definition, an afterthought, a late-breaking addition, a lead-up or accessory to the main event. And for every artisanal ketchup or house-made jam out there, far too many eateries are perfectly content to serve up the standards and call it a day. Not LIBA Falafel, where the toppings are the main event, and the (crunchy and flavorful and excellent-in-their-own-right) falafel balls come with unfettered access to the truck’s twenty-some-odd condiments and sauces, for your mixing-and-matching pleasure. Think crispy, refreshing red cabbage sprinkled with toasted black sesame seeds; or crunchy peanuts with a light dusting of rosemary; or a rich and ever-so-slightly sweet braised-eggplant-and-tomato “sauce” that’s so thick you could (and would) eat it with a fork; or a zesty orange and beet salad that adds a welcome brightness to a takeout dish that’s already undoubtedly buckling under the weight of SO MUCH RICHNESS; or fried pickled onions that basically make onion rings look like a bland, heavy waste of time. May the condiment never be given short shrift again.