Falafel Chicken, Hummus and Parsley Salad

When we can’t decide what to have, anything greek is a good option. When summer comes around it’s a safe bet that we have all of this stuff in the fridge.

Falafel Chicken

Make a big batch on Sunday and it is a great protein to bring for lunch any day of the week. Put on a salad, or in a sandwich and you’re good to go. This recipe can be done with store bought falafel mix but I prefer to make my own.

1 pound chicken breast (clean and cut into nuggets)
1/2 cup chick pea flour
2 Tbsp. coriander / cumin Blend
2 tsp salt
1 tsp pepper
2 tsp paprika
2 tsp oregano

Mix all the ingredients together without the chicken to make a falafel mix. Once combined well, coat each piece of chicken with mix. It may be easier to pour mix into a large zip lock and shake. Cook the chicken on a medium flame in a large well sprayed / oiled pan till golden brown and cook completely.

Hummus

This recipe is in my blood. I can understand why buying store made hummus is such a big trend. It’s expensive and has a lot of preservatives. It’s so easy make hummus and to always keep all the ingredients around. Once you get a good base recipe down, that you enjoy, feel free to add whatever you want from pesto, to roasted peppers or anything else.

1 can chick peas (reserve half the liquid)
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons tahini (sesame paste)

Place all ingredients in food processor. Blend until appropriate consistency is reached. Taste and adjust seasonings as you prefer. I love adding roasted red peppers to the mix for some additional flavor and color.

Parsley Salad

2 Seeded and Chopped Tomato
1 chopped seedless cucumber
1 Tbsp. olive oil
Juice half lemon
2 cups chopped parsley leaves
Salt and pepper to taste

Mix all together and let marinade in fridge for 20 min before serving.

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