Preheat the oven to 225°. In a medium bowl, toss the tomatoes with the feta, olive oil, jalapeño and parsley. In a mini food processor, puree the tahini with the water, lemon juice and garlic until smooth. Season with salt and pepper. Transfer the sauce to a small bowl.
Put the flour, beaten eggs and falafel mix in 3 shallow bowls. Season the chicken with salt and pepper; dust with flour. Dip the chicken in the egg, then coat in the falafel mix.
In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crisp, 6 minutes. Drain on paper towels. Transfer to an ovenproof platter; keep warm in the oven. Serve the chicken with the salad and sauce.