Name: Falafel Chicken Fingers
Prep time: 25 min
Cook time: 15 min
Ingredients: 2 cups chickpeas, soaked; 1/2 onion; 2 cloves garlic, grated on microplane; 1/4 cup fresh parsley; 1 teaspoon cardamom; 1 teaspoon cumin; 1 teaspoon garam masala; 1 teaspoon coriander; 1 teaspoon water; 3 eggs, whisked; 1 cup all-purpose flour, seasoned with kosher salt and black pepper; 1/2 cup sunflower oil; 2 chicken breasts, pounded and sliced into fingers; Lemon, for serving; 1/2 cup good quality, raw tahini; Kosher salt to taste; 1 garlic clove, grated; 1/2 lemon, squeezed; 1/4 cup water; Fresh herbs to garnish

1 cup all-purpose flour, seasoned with kosher salt and black pepper

2 chicken breasts, pounded and sliced into fingers

Falafel Chicken Fingers

Add chickpeas, onion, garlic, parsley, cardamom, cumin, garam masala, coriander, and water to a food processor and pulse until finely chunked. Transfer to a casserole dish.

Add whisked eggs to a second casserole dish. Add the flour seasoned with salt and pepper to a third casserole dish.

Add oil about 1/2 inch high in a large high-sided skillet.

Set up a breading station. Dredge the chicken through the flour, then the egg, then the chickpea mixture.

Add chicken to the hot oil and cook until golden and brown, about 3-4 minutes each side.

Remove to a plate lined with paper towels and season again with salt and pepper while hot.

Serve the chicken fingers with tahini sauce and a lemon wedge.

Tahini Sauce

In a bowl, combine tahini, salt, garlic, lemon juice, and water. Mix together. (The sauce will get to a weird, thick consistency - not to fear, this always happens.)

Keep adding water until it smooths out and becomes a lighter color. Tahini with the perfect consistency can fall through the tines of a fork - but not too easily. Add more salt or lemon juice to taste.

This favorite Middle Eastern food works wonders on chicken fingers.