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Crisp Falafel Spiced Chicken

May 9, 2011

This recipe is technically a classier version of Shake n’ Bake, but chicken cutlets are coated in a really flavorful falafel

crisp falafel spiced chicken

mix.  It’s amazing how much falafel taste comes through this Food & Wine recipe with minimal effort.   I changed the recipe up a bit and made a fattoush type salad instead of just the tomato feta salad to make it a little more substantial.  I also baked the chicken instead of pan frying it to make it a little healthier and it worked great.  This recipe makes 4 servings.


2 plum tomatoes, cut into large diced

1 green bell pepper, cut into large dice

1 cucumber, cut into large dice (peeled or unpeeled)

1/2 c crumbled feta cheese (3 ounces)

2 T extra-virgin olive oil

1 jalapeño, seeded and minced

2 T chopped flat-leaf parsley

Juice of 1 lemon, plus 2 more tablespoons, divided

1 day-old pita, toasted and broken into bite size pieces

1/4 c tahini paste

1/4 cup water

1 garlic clove, smashed

Salt and freshly ground pepper

1/2 cup all-purpose flour, for dusting

2 large eggs, beaten

One 6-ounce package falafel mix

4 thin chicken cutlets


Preheat the oven to 425°. In a medium bowl, toss the tomatoes, green pepper and cucumber with the feta, olive oil, jalapeño, parsley and juice of one lemon.  Set aside.  In a mini food processor, puree the tahini with the water, remaining 2 tablespoons lemon juice and garlic until smooth.  Season with salt and pepper. Transfer the sauce to a small bowl.

Put the flour, beaten eggs and falafel mix in 3 shallow bowls. Season the chicken with salt and pepper; dust with flour. Dip the chicken in the egg, then coat in the falafel mix.  Place the coated chicken on a baking sheet coated with cooking spray and bake for about 10 minutes, or until the chicken is just cooked through.  Just before serving, toss the toasted pita in the vegetable salad.  Serve chicken alongside the fattoush salad, and drizzle the tahini dressing over the chicken.

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