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Falafel Chicken with Cucumber Chickpea and Orange Salad

Serves 4


  • 4 chicken breast fillets
  • 2 cups Australian natural yogurt
  • 1x 200g packet falafel mix
  • olive oil spray
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 Lebanese cucumbers
  • 1 orange, segmented and juice retained
  • 400g can chickpeas, rinsed and drained
  • 2 tablespoons chopped mint
  • 1 spring onion, finely sliced
  • salt and pepper, to taste
  • 1 tablespoon olive oil
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  1. 1. Slice chicken breast horizantally into 2 thin steaks.
  2. 2. Place 1 cup yogurt into a shallow bowl and whisk in enough water for it to reach the consistency of thickened cream. Dip chicken into the yogurt mixture, shaking off the excess and then coat in falafel mix.
  3. 3. Arrange crumbed chicken on a baking paper lined oven tray and spray with oil. Bake at 200⁰C for 10 minutes, then carefully turn over and cook for a further 5 minutes or until golden and cooked through.
  4. 4. Combine remaining yogurt with tahini and lemon juice to make a sauce.
  5. 5. For the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice diagonally and place in a bowl with the orange segments and juice, chickpeas, mint and spring onion. Season to taste and dress with olive oil. Serve alongside chicken drizzled with tahini yogurt.

Nutritional Information

Nutrients per serve:
Energy (kj) 50
Protein (g) 10
Saturated (g) 10
Carbohydrates (g) 10
Sugars (g) 30
Dietry Fibre (g) 50
Sodium (mg) 0
Calcium (mg) 10
Iron (mg) 20


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