The story
At Pois Chiche in Brussels, founder Yezen applies his Jordanian heritage to a plant-based Middle Eastern menu that prioritizes local sourcing and honest cooking. He launched the project after finding little quality falafel in the city, building a kitchen that runs on intuition rather than pretense. Yezen describes himself as half cook, half rebel, rejecting formal service norms like suits or waiters in favor of food that makes sense.
The vegetarian Middle Eastern dishes change with the seasons, anchored by classics such as sabih, berloumi, and cauliflower shawarma served alongside fresh flatbreads. The Lebanese mezze table features house-made dips and sauces designed for sharing, while the core falafel relies on chickpeas cultivated locally in Belgium to keep supply chains short. Fresh salads arrive daily based on what the weather and farmer partners have delivered, ensuring the menu reflects the current harvest.
Short supply chains and partnerships with Recyclo for composting drove the kitchen to earn three We're Smart Radishes in the 2026 guide, highlighting the practical steps behind the award. Yezen structures the operation around transparency and local collaborations, working with suppliers who share the goal of fewer food miles. Visitors encounter this mindset immediately, as the space favors direct interaction and seasonal produce over formal dining rituals.
Recognition
Ambience
Details
History
Sustainable and good fast food in the middle of the Sablon neighborhood? Really!? Locavore chef Yezen Malouf and his partner Quinten Decleyn have been running this Levantine spot since 2019 (exposed brick walls, plants galore, waxed concrete), where the floor’s not sticky but there’s a slight smell of fried food lingering in the air. Nonetheless, when your tiny buzzer vibrates, go grab a myriad of veggie-orientated delights given a local twist from the counter: garlicky hummus, juicy stuffed grape leaves, grilled Berloumi (Belgian halloumi) and crispy-fried cauliflower… Not to mention the Belgian-Middle Eastern salads, like the explosively gingery Brussels sprouts mixed with za’atar and orange blossom carrots; without forgetting everyone’s favorite falafel made with Flemish chickpeas (i.e. peas and beans) – golden on the outside, juicy and herbaceous on the inside, stuffed into a flatbread roll with salad and tahini sauce. And stave off hunger pangs with a moist slice of almond and orange blossom cake, chased with some fresh mint tea. // Luce Berdon
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