I spent a year in Israel when I was 19, six months in the north and six months in the Negev Desert working on a moshav, a type of cooperative agricultural community of farms. On our days off, a few of us would go to Beersheba where Bedouin women sold Middle Eastern food and things like falafel from stalls at the side of the road.
The food was gorgeous, flavourful and at the time quite new to me. These women taught me how to make authentic falafel and my recipe originates from Beersheba. In the years following my time in Israel, I went on to serve falafel in a small café called Misfitz in Rathmines. It was the café’s signature dish and people flocked from far and wide to try it.
Hummus and dukkah
Paula’s falafel with tahini dressing
Roast leg of lamb with sumac and natural yogurt, preserved lemons
Chicken tagine, dried apricots and almond
ON THE SIDE
Tabbouleh salad Harissa couscous