Levant

Sheet pan chickpea shawarma

Name: Sheet pan chickpea shawarma
Total time: 40 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 2 cans drained and dried chickpeas, boiled; 1 small head in florets cauliflower; 1 red onion in wedges onion; 2 tbsp olive oil; 1 1/2 tsp cumin powder (ground cumin); 1 tsp coriander powder (ground coriander); 1 1/2 tsp paprika; 1/4 tsp turmeric (ground turmeric); a pinch cinnamon powder; 1/2 tsp black pepper; 2 cloves grated garlic; 1 1/2 tbsp lemon juice; Salt, to taste; 4 pita breads pita bread; 3 tbsp tahini; 1 diced cucumber; 1 diced tomato; Lettuce, shredded; a handful flat leaf parsley

Chickpeas and cauliflower roasted in shawarma spices, stuffed into pita with tahini. Street food, sheet pan.

40 minTime

21 gProtein each

mediumSpice

Shawarma without the spit2 chapters · 1 min read

Make it your way

Grandma's wayShawarma spiced chickpeas and cauliflower in pita.

The original

556kcalsame

21 gproteinsame

16 gfibresame

40minutessame

Sheet pan chickpea shawarma.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans, drained and dried

Cauliflower1 small head, in florets

Onion1 red onion, in wedges

Olive oil2 tbsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1 tsp

Paprika1½ tsp

Turmeric (ground turmeric)¼ tsp

Cinnamon powdera pinch

Black pepper½ tsp

Garlic2 cloves, grated

Lemon juice1½ tbsp

Saltto taste

Pita bread4 pita breads

Tahini3 tbsp

Cucumber1, diced

Tomato1, diced

Lettuceshredded

Flat leaf parsleya handful

Method

4 steps

1Heat the oven to 220°C. Mix the oil, spices, garlic, half the lemon and salt.
2Toss the chickpeas, cauliflower and onion in the spice oil and spread on a tray.
3Roast, shaking once, until the chickpeas are crisp and the cauliflower charred.
4Whisk tahini with the rest of the lemon, water and salt. Stuff warm pitas with the roasted mix, salad and tahini sauce.

Serve it like this

Lay the tray out with warm pitas, salad and tahini, and let everyone stuff their own. Pickles on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Levant

Sheet pan chickpea shawarma

Chickpeas and cauliflower roasted in shawarma spices, stuffed into pita with tahini. Street food, sheet pan.

40 minTime

21 gProtein each

mediumSpice

Shawarma without the spit2 chapters · 1 min read

Make it your way

Grandma's wayShawarma spiced chickpeas and cauliflower in pita.

The original

556kcalsame

21 gproteinsame

16 gfibresame

40minutessame

Sheet pan chickpea shawarma.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans, drained and dried

Cauliflower1 small head, in florets

Onion1 red onion, in wedges

Olive oil2 tbsp

Cumin powder (ground cumin)1½ tsp

Coriander powder (ground coriander)1 tsp

Paprika1½ tsp

Turmeric (ground turmeric)¼ tsp

Cinnamon powdera pinch

Black pepper½ tsp

Garlic2 cloves, grated

Lemon juice1½ tbsp

Saltto taste

Pita bread4 pita breads

Tahini3 tbsp

Cucumber1, diced

Tomato1, diced

Lettuceshredded

Flat leaf parsleya handful

Method

4 steps

1Heat the oven to 220°C. Mix the oil, spices, garlic, half the lemon and salt.
2Toss the chickpeas, cauliflower and onion in the spice oil and spread on a tray.
3Roast, shaking once, until the chickpeas are crisp and the cauliflower charred.
4Whisk tahini with the rest of the lemon, water and salt. Stuff warm pitas with the roasted mix, salad and tahini sauce.

Serve it like this

Lay the tray out with warm pitas, salad and tahini, and let everyone stuff their own. Pickles on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sheet pan chickpea shawarma

Make it your way

Ingredients

Method

Sheet pan chickpea shawarma

Make it your way

Ingredients

Method

Make it a meal