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.…
Hey, friends! It’s been a hot minute since I posted here (will somebody please tell 2019 to slooooow down?!) so I’m back with brand spanking new recipes for you this month to make up for it!
This year I want to bring you more ‘real’ food. Food that I actually eat on the regs. There’s some dishes that I make every single week and this spinach pesto pasta is one of them. Not only is it ridiculously easy to prepare, it’s loaded with flavour, nutrients and fibre!…
Hi friends! How is the first month of 2019 treatin’ ya? I hope you’re easing in slowly and enjoying the clean slate that the New Year brings. I’m not a huge fan of resolutions (every day is a chance to start again imo) but I do enjoy trying new things in January, especially if it involves food. As much as my body is down for kale salads and smoothies, it’s still very cold outside here and my body is craving something warm for dinner. That’s why I’m sharing my fave VEGGIE GYOZA recipe with you today. Everything is made from scratch and you probably already have all the ingredients in your cupboard! …
It’s almost the end of 2018 and even though the year is coming to a close and people are winding down for New Year, life seems busier than ever. My intentions for 2019 are to slow down and really practice living in the moment. Nothing says ‘slow down’ to me more than a cup of hot herbal tea. Soothing, calming and refreshing, it’s the best way for me to come back to the present moment and take stock….