Falafel Crusted Chicken Recipes

FALAFEL-CRUSTED CHICKEN WITH HUMMUS SLAW

Steps:

• Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
• Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
• Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.

FALAFEL CRUSTED CHICKEN

Steps:

• Set out two bowls. Place 1 c falafel mix into a ziplock bag and 2c into a bowl. Add 2 1/2 c of water to bowl of falafel mix and stir until fully combined. Allow to rest for 10 minutes.
• Preheat oven to 350°F.
• Pound each breast thin and slice into strips.
• Put the strips into the ziplock bag with the falafel mix and shake until completely coated.
• Once the wet batter is a slightly liquid consistency and spreadable (if it is too thick add a little water 1 T at a time), take each chicken strip out of the bag shake off the excess powder and dip into the batter. Then place on a cookie sheet sprayed with olive oil.
• Once all the chicken strips are in a single layer on the cookie sheet, lightly spray the tops of the chicken strips with olive oil.
• Bake at 350 F for 15 minutes or until cooked throughout and the edges are crispy.

CRISPY FALAFEL CHICKEN WITH YOGURT SALAD

Steps:

• Game plan: Make the salad while the chicken bakes.
• For the chicken: Preheat the oven to 400 degrees F. Place a small rack on a baking sheet.
• Put the falafel mix in a pie plate or other shallow bowl. Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 minutes per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 minutes.
• Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yogurt into the salad.
• Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad.

FALAFEL CRUSTED CHICKEN

Steps:

• 1. Slice each chicken breast in half horizontally and then into thin strips. 2. 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. 3. Add 2 1/2 cups of water to the second bowl and stir until fully combined. Allow the batter to rest for 10 minutes. 4. Meanwhile, pour olive oil into a large skillet to come three-fourths of the way up the sides and heat over medium. 5. Toss each chicken strip into the bowl of dry falafel mix, coating well. Shake off the excess. 6. 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. 7. Serve the falafel chicken with the diced vegetables and a dollop of chummos. Are you celebrating Hanukkah this year, or are you going to be a Hanukkah wannabe? What's on your menu?

FALAFEL-CRUSTED CHICKEN WITH HUMMUS SLAW RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425°F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes. Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt. Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.

AQUAGRILL'S FALAFEL-CRUSTED SALMON

Steps:

• For the falafel crust, combine the chickpeas, potato, parsley, leek and/or green onions and butter in a food processor and pulse until the mixture is finely chopped and well mixed. Add the bread crumbs, coriander and cumin and pulse to mix. Add salt and pepper to taste. Transfer to a bowl and set aside.
• For the hummus, wipe out the food processor bowl. Add the chickpeas, tahini, lemon juice, olive oil and garlic. Process until smooth, then season to taste with salt and pepper. Transfer the hummus to a bowl, cover and chill until needed.
• Combine the vinaigrette ingredients in a large bowl and whisk to mix. Season to taste with salt and pepper. Add the cucumber and tomato and toss well. Chill until needed.
• Preheat the broiler and set the oven rack 4 to 6 inches below the element. Season the salmon fillet pieces with salt and pepper. Heat the oil in a heavy ovenproof skillet, preferably nonstick. When hot, add the salmon and sear until browned, 1 to 2 minutes per side. Spread the top of each fillet piece with some of the falafel crust mixture, transfer the skillet to the oven and broil the salmon until the crust is bubbly and the salmon is cooked to taste, about 2 minutes for medium or 3 to 4 minutes for well done. (If the crust is browned before the salmon is cooked, turn off the broiler, close the oven door and let the salmon sit for a minute or two to continue cooking.).
• To serve, spoon some of the hummus onto the center of individual plates and spoon the tomato and cucumber salad around. Set the salmon pieces on the hummus and serve right away.

FALAFEL-CRUSTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Place cauliflower onto the prepared baking sheet. Drizzle with oil, salt, and pepper; toss until coated. Sprinkle on falafel mix; toss until combined. Spread out evenly on the baking sheet.
• Bake in the preheated oven, tossing once, until browned and cooked through, 20 to 25 minutes.