Falafel-Crusted Chicken (Kosher)

You can buy the falafel mix in any supermarket for this quick and delicious chicken dish.  This is a Kosher dish.

• 6 boneless , skinless chicken breast halves
• 3 cups falafel mix (about 15 ounces)weight will vary among brands, divided
• Olive oil
• 2 plum tomatoes
• 1 cucumber, peeled
• Prepared chummos

METHOD

Slice each chicken breast in half horizontally and then into thin strips.

Set out 2 medium bowls.  In the first bowl place 1 cup dry falafel mix.  Place 2 cups of the mix into the second bowl.

Add 2 1/2 cups water to the second bowl and stir until fully combined.  Allow the batter to rest for 10 minutes.

Meanwhile, pour olive oil into a large skillet to come 3/4  of the way up the sides and heat over medium.

Toss each chicken strip into the bowl of dry falafel mix, coating well.  Shake off excess.

Check the wet batter to make sure it is a spreadable, slightly liquid consistency.  If it is too thick, mix in additional 1 - 2 tablespoons of water. Working quickly, dip the coated chicken strips into the batter and pat it on to form a crust.  Add the chicken strips to the hot oil in the skillet in a single layer, leaving room between strips.  Allow the  crust to form before flipping to cook on the other side, about 4 - 5 minutes per side.  Do this in batches as necessary.  Discard any extra batter.

Meanwhile, cut the tomatoes and cucumbers into medium. dice.

Serve the falafel chicken with the diced vegetables and a dollop of chummos.

Serves: 6

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Reprinted with permission from ArtScroll Mesorah Publications, Brooklyn NY, Kosher by Design Short on Time: Fabulous Food Faster by Susie Fishbein.

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this recipe from www.inmamaskithchen.com

 

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