4skinless chicken breasts, bonelesscut into long strips
Olive oil for frying
Blend the dry garbanzo bean flour with the salt, all the spices, and sesame seeds to prepare the falafel coating and set in a shallow pan. Whisk the eggs and mustard in a medium bowl and place the chicken in to cover.Remove the chicken from the egg mixture and coat with the falafel mix, shaking off any excess.(Save any leftover falafel seasoning in a plastic bag in the freezer. The mix can be used over again for another meal, but it’s very important to mark it as “Use with chicken only.”)Preheat the oven to 375° FHeat about ½ inch of olive oil in a large, heavy skillet over medium-high heat. Carefully place the chicken pieces in the hot oil, taking care not to crowd the pan. Turn the heat to medium, and cook until nicely browned, turning once, 3-4 minutes per side. Transfer the chicken to an oven-safe pan. Bake until firm and cooked through, about 10 minutes.(Alternatively, lay the chicken pieces that have been dredged in the falafel coating on a well-oiled pan, drizzle with more olive oil and bake for approximately 30 minutes until cooked through.) Arrange the chicken on a platter. Serve with shepherd’s salad, and drizzle generously with tehina sauce. Don't toss any leftovers! Save them and cut the chicken up into a salad, or fold into a pita or tortilla for a quick snack.