This simple puff pastry tomato heart tart is ready in 20 minutes and couldn’t be easier to make! Layered with a quick spiced red pesto, fresh tomatoes, olives and vegan cheese it’s full of flavour with minimal effort. Perfect for a fuss-free romantic night in with your love, or a blissful night to yourself.…
Easy one bowl raspberry coconut cake that melts in your mouth. Super light and fluffy coconut cake studded with fresh raspberries and finished with a layer of gooey raspberry jam. This cake comes together in minutes! Just one bowl needed and it’s in the oven in under ten minutes.…
A classic Victoria sponge cake is up there with the best cakes of all time, right? Traditionally they use eggs and dairy but my version is totally vegan and just as delicious as the original. This light and fluffy Victoria sponge cake is layered with vanilla buttercream, raspberry jam and topped with fresh raspberries and a dusting of icing sugar.…
Are you a lemon lover? If the answer is yes, you NEED these bars of sunshine in your life. These easy lemon bars are simple to prepare and full of tangy lemon flavour. A homemade lemon curd is layered onto a buttery shortbread base. If you love lemon, you’re going to adore these bars!…
My go to traditional English scone recipe. Made with just 8 simple ingredients and ready in less than 30 mins. Buttery, soft and sweet fruit scones studded with dried cranberries and topped with strawberry jam and a simple two ingredient whipped coconut cream.…
I’m back! It’s been a long time since I posted here, thank you for checking in. I’ve had a baby in the time I’ve been away, so I hope you’ll forgive me for being absent. Now he’s almost one and I have a fabulous baby sitter giving me a hand each day so I’m looking forward to getting back into the swing of things and creating delicious vegan recipes again.…
Summer is in full swing on this side of the world and I’m loving all the summer food that comes with it. My favourite dish at this time of year has always been FALAFEL. I love how quick they are to prepare, the fact you can make a meal for four with one tin of chickpeas never ceases to amaze me. Serve with homemade flatbreads, hummus a big green salad and you have a feast that’s sure to please.
I think I’m yet to meet a person that doesn’t like falafel. They’re the ultimate crowd pleaser. Perfect for entertaining, I love having friends over and just filling the table with food and everybody helps themselves.
These falafel are even healthier than usual thanks to extra goodies like spinach, fresh parsley and chia seeds. The falafel take just over 30 mins to prepare, so if you don’t have time to prepare the flatbreads too, just grab some ready made pitta or wraps and away you go. You can also prepare these in advance and freeze them for quick meals. If you’re trying to keep your carb intake down, try adding them to a big salad or buddha bowl – super delicious!
If you a little more time spare, I highly recommend making these flatbreads. Just 10 minutes to put together, an hour to prove and you can make fresh, warm flatbreads to go with your falafel and hummus. Nothing beats the flavour or flatbreads fresh out the pan, trust me!
I highly recommend investing in a cast iron skillet if you don’t have one yet. They make for the crispiest falafel and get those lovely bubbles on the flatbread too. Plus a cast iron skillet will last you a lifetime if you look after it properly! If you don’t have one, just use a heavy bottomed frying pan if you can.
I’d love to hear if you try this recipe. Let me know below, pin it, or take a snap and tag me on Instagram @bos.kitchen. I also have a snazzy new app in case you haven’t checked it out yet – you can grab a load of my latest recipes there! www.boskitchen.app
Sending you all the sunshine and love! xoxoxo
Spinach falafel with flatbreads
- 2 cups spinach
- 1/2 cup parsley
- 3 cloves garlic, minced
- 1 can chickpeas
- 3 tbsp lemon juice
- 2 tsp cumin, ground
- 2 tsp coriander, ground
- 1/4 tsp chilli powder, ground
- 1 tbsp chia seeds
- 1 tsp sea salt
- 1/2 cup gluten free flour
- 2 tbsp sunflower or veg oil
- 500 grams strong white flour
- 2 tsp sea salt
- 7 grams fast action yeast
- 3 tbsp olive oil
- 300 ml water
- Mix flour, yeast, salt and oil in a large bowl and enough water to make a soft, kneadable dough. Knead well for 10 minutes or use a dough hook attachment on a mixer. Put in a lightly oiled bowl to rise for 1hr until doubled in size.
- Divide dough into 8 pieces. Roll to flatten slightly. Leave on a lightly floured baking tray to prove for 5 mins. Heat in a large skillet over a medium-high heat until bubbles appear, flip and repeat on the other side. It should take about 5 minutes in total.
- Add spinach, parsley and garlic cloves to a food processor and pulse until chopped. Add in all remaining ingredients apart from the gluten free flour and pulse until the mixture starts to come together. Don’t blend too long, as you need to be able to have a mixture that can form into a dough.
- Gradually add in gluten free flour, 2 tbsp at a time until the mixture is thick enough to form patties. Add a tbsp of flour more at a time if it’s still to soft. Set aside in the fridge to chill for ten minutes.
- Heat up a large skillet with 2 tbsp oil over a medium-high heat. Form falafel, I like to use a heaped tbsp measurement per falafel. Fry for 3-4 minutes each side, turning when golden.
Are you a fan of salted caramel? If so, this recipe is gonna be right up your street! Light, creamy and surprisingly healthy, these little salted caramel tarts are just what you need to celebrate the start of spring. No bake, dairy, gluten and refined sugar free, they’re the perfect dessert for when you want something sweet yet light.…