- Main Courses
- 30 min
- 10 June 2022
Classic street food dish with a twist: this amazing vegan shawarma combines the sweetness and crunchiness of celeriac with chickpeas to create a sumptuous filling for the pita pockets. Combined with the spicy and garlicky yogurt sauce these sandwiches will be very hard to forget!Classic street food dish with a twist: this amazing vegan shawarma combines the sweet...
6 Steps
Vegan Shawarma
Ingredients
Vegan Shawarma
2 tsp ground cumin
1 tsp turmeric
0.5 tbsp smoked paprika
1 tsp coriander
1 tbsp garlic powder
0.5 tsp ground cardamom
0.5 tsp black pepper
0.5 tsp salt
3 Celeriac
2 tbsp olive oil
1 cups tinned chickpeas
Yogurt Sauce
0.5 cups greek yogurt
1 juice of lemon
garlic
1 tbsp olive oil
0.5 tsp salt
To serve
4 medium size pita breads
1 cups lettuce, chopped
1 tomatoes
0.5 cups red onion
0.3 cucumber, sliced
parsley
mints
Video
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Steps
1 / 6
Step 1
Combine cumin powder, turmeric powder, smoked paprika, dried coriander, garlic powder, ground cardamom, black pepper and salt in a bowl.
5 min
Step 2
Combine celeriac and olive oil in another bowl and add the spices. Mix well.
Step 3
Heat a non-stick skillet to medium-high and cook the celeriacs until golden brown on every side and easy to pinch (around 10-15 minutes). Add the drained chickpeas and cook for a couple more minutes, until well combined.
15 min
Step 4
Make the yogurt sauce by combining yogurt, lemon, garlic, olive oil, and salt.
5 min
Step 5
Serve the shawarmas with the pita bread pockets, lettuce, tomatoes, pickled onions, cucumber, celeriac and chickpeas.
5 min
Step 6
Top with fresh herbs.
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