/gheeː peaː teaː/
Servings: 4 | 40 minutes | 550 kcal
Shawarma, a Middle Eastern dish traditionally made with roasted meat, is believed to have been invented in the Ottoman Empire in the 18th or 19th century. This vegan version was inspired by those traditional flavors but adapted to fit a plant-based diet.
A while back, I walked into a popular Middle Eastern restaurant and was captivated by the aromas of their shawarma. Wanted to replicate that, just in a vegan way. And voila! This creation happened.
Ingredients
- 1 pieces Cauliflower
- 1 pieces Can of chickpeas
- 3 teaspoons Shawarma spice blend
- 3 teaspoons Olive oil
- 2 teaspoons Tahini
- 1 teaspoons Lemon juice
- 1 pieces Garlic clove
- 4 pieces Tortillas
- 1 cups Cucumber slices
- 2 cups Chopped lettuce
Instructions
- Preheat your oven to 200°C (400°F).
- Chop the cauliflower into small florets and rinse the chickpeas.
- Mix together the shawarma spice blend and olive oil, then toss with the cauliflower and chickpeas until well-coated.
- Spread the cauliflower and chickpeas onto a baking sheet and roast in the oven for about 25 minutes, until crispy and golden brown.
- While the veggies are roasting, prepare the tahini sauce by blending together the tahini, lemon juice, and garlic until smooth.
- Warm the tortillas, then spread a generous dollop of tahini sauce on each. Top with the roasted cauliflower and chickpeas, cucumber slices, and chopped lettuce. Roll up the tortilla and enjoy!