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

Christian Leue 

Servings/Yield

2

Category

Sandwich

Fauxlafel Sandwich

Ingredients

    Fauxlafel

    • Two or four 1/4 inch thick slices of scrapple*
    • 1-2 Tbsp D'vora spice

    Simple Salad

    • 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

    Cilantro Dill Sauce

    • 1/2 cup Greek yogurt or labneh
    • 2 Tbsp chopped fresh dill
    • 2 tsp Shabazi N38
    • Salt

    Sandwich

    • 1/2 pita bread, or serve open faced on flatbread
    • Faxulafel slices
    • Simple Salad
    • Cilantro Dill Sauce
    • Aleppo
    • Sumac

    Directions

      Fry the fauxlafel

      1. 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

      1. Mix the ingredients together for each, then taste and adjust seasoning.

      Assemble the sandwich

      1. To a pita or flatbread add the fauxlafel, top with the salad, then sauce, then as much Aleppo pepper and sumac as you prefer.

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