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Spinach falafel and flatbreads

18th July 2019 by bos.kitchen 2 Comments

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!

spinach flatbread and falafels

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

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
resting time 1 hr
Total Time 45 mins
Course Main Course
Servings 4 people

Ingredients
  

Spinach falafel

  • 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

Flatbreads

  • 500 grams strong white flour
  • 2 tsp sea salt
  • 7 grams fast action yeast
  • 3 tbsp olive oil
  • 300 ml water

Instructions
 

Flatbreads

  • 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.

Spinach falafel

  • 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. 

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Related

Filed Under: Mains Tagged With: chickpeas, dinner, easy meal, falafel, flatbread, lunch, spinach, summer food

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Comments

  1. Bex says

    23rd March 2021 at 1:44 pm

    5 stars
    Nicer than the nicest shop bought falafel! So healthy and tasty and not at all dry :))

    Reply
    • bos.kitchen says

      24th March 2021 at 12:44 pm

      That’s music to my ears! Thank you so much for trying my recipe. Love that you found them to be moist, I can’t bear a dry, crumbly falafel. 🙂

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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