Description
When crispy falafel meets juicy chicken and cool, herby yogurt salad, it’s nothing short of a flavor love story. Inspired by a late-night street food discovery in Istanbul and perfected through weeknight chaos, this dish brings bold textures and Mediterranean flair to your table in just 35 minutes. It’s cozy, vibrant, and wildly satisfying. Get ready to crush dinner like a pro – your kitchen, your rules!
Ingredients
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4 chicken breasts or thighs (pounded to ½ inch)
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1½ cups falafel mix (or crushed chickpea chips/seasoned almond flour)
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2 eggs, beaten
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Olive oil (for pan-frying or baking spray)
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1 cup Greek yogurt (full-fat or low-fat)
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1 cucumber, diced (salt + drain for 10 mins)
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½ small red onion, thinly sliced (soak in ice water)
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1 tbsp lemon juice
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1 tbsp fresh dill or mint (or combo!)
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Salt & pepper to taste
Instructions
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Prep Chicken: Pat chicken dry. Season with salt, pepper, and optional garlic powder.
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Coat: Dip in egg, then press into falafel mix until fully coated. Double dip for extra crunch!
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Cook It Up
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Pan-Fry: Heat ¼-inch oil in skillet over medium. Cook chicken 4–5 mins per side until golden and 165°F inside.
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Bake: Bake at 400°F for 20–25 mins (flip halfway). Broil 1 min for extra crunch.
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Make Salad: Mix yogurt, cucumber, onion, lemon juice, herbs, and a drizzle of olive oil. Season to taste.
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Serve: Slice chicken, plate with yogurt salad, and sprinkle herbs. Add pita wedges or grain bowl sides for extra joy.
Notes
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Dry chicken = crust success!
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For bold flavor, mix sesame seeds or cumin into falafel coating.
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Air fryer method? 380°F for 12–14 mins – spray well!
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Yogurt salad gets better as it rests – make it first!
- Prep Time: 10 min
- Cook Time: 25 min
Nutrition
- Calories: 430 Cal
- Fat: 24g
- Carbohydrates: 18g
- Protein: 35g