Deep fried foods are something that I rarely make at home due to the mess and prep-time, so I came up with this idea for making a quick falafel-ish sandwich, using the D'vora blend to deliver the flavor. My normal stand-in for the falafel is scrapple, which is a regional meat product, so I've included instructions for using tofu as well.
In a skillet over medium-low heat cook the slices of seasoned scrapple until crisp on both sides, approximately 5-6 minutes per side.
Make the sauce and salad
Mix the ingredients together for each, then taste and adjust seasoning.
Assemble the sandwich
To a pita or flatbread add the fauxlafel, top with the salad, then sauce, then as much Aleppo pepper and sumac as you prefer.
Recipe Note
Variations & Ideas
*For a vegetarian version season slices of firm tofu or small cubes of silken tofu with a mixture of D'vora and cornstarch (50:50), then fry in olive or sunflower oil. The cornstarch will form a crispy coating and especially in the case of the silken tofu protect it from crumbling.
