Name: Fauxlafel Sandwich
Yield: 2
Ingredients: Two or four 1/4 inch thick slices of scrapple*; 1-2 Tbsp D'vora spice; 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; 4 tsp olive oil; Salt; 1/2 cup Greek yogurt or labneh; 2 Tbsp chopped fresh dill; 2 tsp Shabazi N38; Salt; 1/2 pita bread, or serve open faced on flatbread; Faxulafel slices; Simple Salad; Cilantro Dill Sauce; Aleppo; Sumac

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.

Fauxlafel Sandwich

Author: Christian Leue
Servings: 2
Category: Sandwich

Ingredients

Two or four 1/4 inch thick slices of scrapple*
1-2 Tbsp D'vora spice
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
4 tsp olive oil
Salt
1/2 cup Greek yogurt or labneh
2 Tbsp chopped fresh dill
2 tsp Shabazi N38
Salt
1/2 pita bread, or serve open faced on flatbread
Faxulafel slices
Simple Salad
Cilantro Dill Sauce
Aleppo
Sumac

Directions

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.