Falafel Breaded Chicken Clusters

3 Whole Chicken Breasts, Thinned, and Cubed

3 Cups Falafel Mix

2 1/2 Cups of Water

Oil for Frying

Mix up 2 of the 3 cups of the mix with the water, and let it stand for 10 minutes. The remaining cup, place in a shallow bowl for coating. 

Heat up the oil on a medium flame, fill it up a 1/4 inch high.

Place the chicken cubes in the dry mixture first, the wet mixture, and the dry again. Coat fully. 

Drop into the skillet one by one, with room in between.

Fry on the opposite side when the bottom is toasted, and the cube moves easily.

Strain in a metal colander on top of an empty pot.

Repeat process until all the cubes are done. 

Throw out the remaining batter.

Serve with pita, hummus, and Isreali salad.

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Roasted Potatoes

•  
• 3 Potatoes, Peeled, Cubed
• 2 Sweet Potatoes, Peeled, Cubed
• 3 T Olive Oil
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 1 Tsp Dried Rosemary

Preheat the oven to 450°F (250°C.) 

Peel and cube the potatoes. Dry potatoes thoroughly with paper towels. 
Place the ingredients in a plastic bag or bowl and coat evenly. 
Spread the potatoes out in a single layer, on a large cookie sheet. 
Mix halfway through the baking process, and bake for 35 minutes, or until crispy.
Serve hot

 

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