Shawarma But I Swapped The Meat
Equipment
Ingredients
Wraps
flatbread
4 piece
Filling
chickpeas (canned)
400 g
cauliflower (florets)
300 g
onion (sliced)
1 piece
garlic (minced)
3 clove
olive oil
30 ml
cumin
5 g
paprika
5 g
turmeric
2 g
salt
3 g
black pepper
2 g
Sauce
tahini
60 g
lemon (juiced)
1 piece
garlic (minced)
1 clove
salt
1 g
Toppings
tomato (diced)
2 piece
cucumber (sliced)
1 piece
parsley (chopped)
15 g
Instructions
Prepare vegetables
Wash and cut cauliflower into florets, slice onion, and mince garlic.
Season the filling
Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper.
Roast the filling
Spread seasoned vegetables on a baking sheet and roast until golden and tender.
Make tahini sauce
Mix tahini with lemon juice, minced garlic, and salt until smooth.
Prepare toppings
Dice tomatoes, slice cucumber, and chop parsley for freshness and crunch.
Warm the wraps
Briefly heat flatbreads in a dry pan or oven until pliable.
Assemble shawarma
Fill each warm flatbread with roasted filling, drizzle with tahini sauce, and add fresh toppings.
Original recipe
Storage
Best served fresh; store components separately to maintain texture
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