TT National | Falafel Fried Chicken Rolls 


| Recipes | Kaitlyn Goalen

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


To learn more about this recipe, see our related feature, Cold Shoulder, in our National edition. 

Falafel Fried Chicken Rolls

Yield: 2 fried chicken rolls

Cook Time: 5 minutes

  • 2 tablespoons fresh lemon juice

    1 garlic clove, finely chopped

    2 tablespoons tahini sesame paste

    1 tablespoon water

    ¼ teaspoon ground cumin

    Kosher salt

    2 pieces leftover fried chicken (preferably drumsticks or thighs)

    2 hot dog buns


1. In a medium bowl, add the lemon juice and garlic and set aside for 10 minutes. Mix in the tahini, then stir in the water and cumin. Season to taste with salt.

2. Remove the chicken meat and skin from the bones. Use your fingers to shred the meat and skin into fine strands (you should have about 1½ cups) and add it to the bowl with the tahini-lemon sauce. Toss to combine and divide between the buns. Serve.

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