Ingredients

6 boneless, skinless chicken breast halves

3 cups Manischevitz falafel mix (about 15 oz.), divided

3 Tbsp. olive oil

2 plum tomatoes

1 cucumber, peeled

Hummus

Preparation

  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?