Falafel Crusted Chicken

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

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   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.

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   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.

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

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

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   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.

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

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   Are you celebrating Hanukkah this year, or are you going to be a Hanukkah wannabe? What's on your menu?

* Per serving · 4 servings · Values may vary.

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