Shawarma

Ingredients

• 2 cups Canned chickpeas (drained and rinsed)
• 2 tablespoons Olive oil (for marinating)
• 1 teaspoon Ground cumin (for flavor)
• 1 teaspoon Ground paprika (for a smoky taste)
• 1/2 teaspoon Ground turmeric (for color)
• 1/2 teaspoon Ground cinnamon (adds warmth)
• 1 teaspoon Garlic powder (for seasoning)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black pepper (to taste)
• 4 pieces Whole wheat pita bread (for serving)
• 1 medium Cucumber (diced for topping)
• 1 medium Tomato (diced for topping)
• 1/2 medium Red onion (thinly sliced)
• 1/4 cup Fresh parsley (chopped for garnish)
• 1/4 cup Tahini (for sauce)
• 2 tablespoons Lemon juice (for sauce)
• 2-3 tablespoons Water (to adjust tahini sauce consistency)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a mixing bowl, combine the drained chickpeas, olive oil, cumin, paprika, turmeric, cinnamon, garlic powder, salt, and black pepper. Stir well to coat the chickpeas evenly.

3. 3

   Spread the spiced chickpeas on the prepared baking sheet in a single layer and bake for 15-20 minutes, or until crispy, stirring halfway through.

4. 4

   While the chickpeas are baking, prepare the tahini sauce by whisking together tahini, lemon juice, and water in a small bowl until smooth. Adjust with more water if necessary to reach your desired consistency.

5. 5

   Once the chickpeas are done, remove them from the oven and let them cool slightly.

6. 6

   Warm the pita bread in the oven for about 2-3 minutes, or until soft.

7. 7

   To assemble, place a generous amount of the chickpeas in a pita, then top with diced cucumber, tomato, red onion, and chopped parsley.

8. 8

   Drizzle the prepared tahini sauce over the top, serve immediately, and enjoy!