My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives
Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives

Nathalie Marquez Courtney

How an interior stylist turned this period Cork apartment into a quietly luxurious home
How an interior stylist turned this period Cork apartment into a quietly luxurious home

IMAGE Interiors & Living

This picturesque, split-level home in Delgany is on the market for €995,000
This picturesque, split-level home in Delgany is on the market for €995,000

Sarah Finnan

March 28: Today’s top stories in 60 seconds
March 28: Today’s top stories in 60 seconds

Sarah Gill

Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay
Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay

Shayna Sappington

Let me tell you why a mother is the perfect employee
Let me tell you why a mother is the perfect employee

Dominique McMullan

I broke up with my boyfriend and now I have bangs
I broke up with my boyfriend and now I have bangs

Edaein OConnell

WIN a family pass to Emerald Park this Easter
WIN a family pass to Emerald Park this Easter

Shayna Sappington

This peaceful Victorian-era Galway home is on the market for €1.65 million
This peaceful Victorian-era Galway home is on the market for €1.65 million

Sarah Finnan

Image / Editorial

What to Cook: Falafel Sambo with Raw Vegetable Tabbouleh


By Meg Walker
09th May 2016
What to Cook: Falafel Sambo with Raw Vegetable Tabbouleh

Clarissa & Florian Sehn’s Falafel Sandwich with Raw Vegetable Tabbouleh

This is our version of a falafel sandwich: we fry the chickpea patties in a pan and serve them with tabbouleh and a lime, mint and dill dip.

Makes 4

Preparation time: 30 minutes

Ingredients

For the raw vegetable tabbouleh
1 bunch flat-leaf parsley
? bunch mint
200g cauliflower florets (about – head)
100g cherry tomatoes
3 spring onions
? untreated lemon
3 tbsp olive oil
1 tbsp honey or agave syrup
salt
freshly ground pepper

For the lime, mint and dill dip (vegan)
? bunch mint
? bunch dill
2 untreated limes
300g soya yoghurt
1 tsp honey or agave syrup
salt
white pepper

For the falafel
1 small red onion
1 clove garlic
1 tin chickpeas (drained weight 240g)
1 tsp harissa paste
1 tsp ground coriander seeds
1 tsp ground ginger
1 tsp cumin
salt
freshly ground pepper
3 tbsp olive oil

To serve
4 herb pitas
a few iceberg lettuce leaves

Method
For the tabbouleh, wash and shake dry the parsley and mint. Combine with the cauliflower in a blender and chop uniformly. Quarter the tomatoes, and trim, wash and finely slice the spring onions. Rinse the lemon under hot water, squeeze the juice and grate the zest. Mix with the olive oil, honey or agave syrup. Season with salt and pepper.

For the lime, mint and dill dip, wash, shake dry and chop the mint and dill. Rinse the limes under hot water, pat dry and grate the zest. Combine 2 tbsp of lime juice with all the ingredients and mix until smooth. Season with salt and pepper. It can keep in the refrigerator for about one week.

For the falafel patties, peel the onion and garlic. Drain the chickpeas in a sieve. Combine the onions, garlic and chickpeas with the spices in a blender and blend to a smooth paste. Season with salt and pepper, and shape into 8 patties. Heat olive oil in a frying pan. Fry each of the patties over a high temperature on both sides until crispy.

For the sandwiches, cut the pitas in half across the middle. Wash and shake dry the lettuce leaves. Fill each of the pitas with lettuce, tabbouleh, two patties and dip, and serve.

You can use the rest of the cauliflower to make cauliflower slices. Simply cut the cauliflower into slices and boil in salted water, keeping them firm. Crumb the slices and fry until crispy.

VFF_cover_print2

Extracted from Veggie Fast Food by Clarissa & Florian Sehn (Grub Street, approx €16), out now. Photography by Maria Brinkop.