Falafel Crusted Chicken With Hummus Slaw Food

FALAFEL

Steps:

• In a food processor using the cutting blade, chop up the pre-soaked chickpeas. Add the garlic, onion, parsley, coriander, cumin and salt and process until smooth. Heat 3 inches of oil in a large heavy pot to 365 degrees. Using an ice cream scoop (1 to 2 inches), Scoop the falafel mixture into balls and carefully place into oil. Cook 6 falafel balls at a time until golden brown. Carefully roll falafel over to brown other side. Drain the cooked falafel on paper towels. Continue cooking process to use up remaining falafel. Serve in pocket pitas with lettuce, tomato and sesame sauce.

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.

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.

FALAFEL WITH HUMMUS

Steps:

• Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tablespoonfuls garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.
• Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375°F. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.