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Two or four 1/4 inch thick slices of scrapple*
3-4 radishes, chopped
1/4 cup chopped parsley leaves
2 chopped Persian cucumbers or 1/3 chopped English cucumber
2 tsp fresh lemon juice
1/2 cup Greek yogurt or labneh
2 Tbsp chopped fresh dill
Cilantro Dill Sauce
In a skillet over medium-low heat cook the slices of seasoned scrapple until crisp on both sides, approximately 5-6 minutes per side.
Mix the ingredients together for each, then taste and adjust seasoning.
To a pita or flatbread add the fauxlafel, top with the salad, then sauce, then as much Aleppo pepper and sumac as you prefer.
*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.
Food images and recipe © Christian Leue.
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