Flatbread with falafel and Toma’Gusto

Flatbread with falafel and Toma'Gusto


For the falafel

  • 250 gr dried chickpeas
  • 5 red pepper, finely chopped
  • 1 clove of garlic
  • 5 onion, coarsely chopped
  • 1 handful coriander, coarsely chopped
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 generous pinch of salt
  • Olive oil

For the flatbread

  • 100 gr flour
  • 100 gr full yogurt
  • 1 dash of olive oil
  • 1 tsp caraway seeds

For the salad

  • 1 cucumber, in brunoise
  • 2 Toma’Gusto tomatoes, finely chopped
  • 2 stalks of spring onion, finely chopped
  • 1 pinch of allspice
  • 1 pinch of salt
  • 1 generous dash of olive oil
  • 1 lime, the juice
  • A few sprigs of coriander, finely chopped
  • A few sprigs of mint, finely chopped

For the yoghurt sauce

  • 125 g Greek yogurt
  • 1 small clove of garlic, pressed
  • A few mint leaves, finely chopped
  • Pepper and salt

Type of dish

Hot dish


  • Soak the chickpeas in water overnight. Drain them and put them in the blender together with the red pepper, garlic, onion, coriander, turmeric, cumin and salt. Mix smoothly and add a dash of olive oil if necessary. Place in the fridge for a while and make the flatbread in the meantime.
  • Mix the flour with the yoghurt and a dash of olive oil to a nice dough. Add the caraway seeds. Divide the dough into small balls and roll them out. Place them on a baking tray covered with baking paper and sprinkle with salt. Bake the flatbreads for 15 minutes at 180 degrees.
  • Mix all ingredients for the salad and the sauce. Roll small balls of falafel dough and bake them for 15 minutes in the airfryer at 180 degrees.

Recipe made by chef Jeroen De Pauw in collaboration with Njam TV