1/2 cup olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon lemon juice
1 teaspoon salt
2 tablespoons lemon zest
8 ounces falafel (chicha) -- cooked, chopped and diced
Heat olive oil in a large skillet over medium heat. Cook chicken slices in olive oil 2 minutes until cooked through. Remove chicken slices from skillet. Take bread slice, and cut in half using scissors. Remove tops of breads; cut into wedge-size slices. Transfer falafel pieces to skillet.
Heat 2 tablespoons garlic powder, rosemary, thyme, basil, oregano, lemon juice and salt in a small skillet over medium heat. Stir in lemon zest, and cook until fragrant. Spoon from bottom of falafel piece into skillet.
Place falafel pieces on chicken piece in skillet. Cook until falafel is heated through. Serve chicken pieces with falafel sauce.
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