Chickpea Shawarma

EP 7. 7 INGREDIENT VEGAN - MUSHROOM, CHICKPEA, CAULIFLOWER SHAWARMA 🫓 If you’re looking for that dirty kebab but don’t quite get what you want… as it’s usually dry flavourless falafel. Then look no further I’ve got you covered. Ingredients 1 Punnet oyster Mushrooms 1 Can Chickpeas 1 Small Cauliflower Head 5 Tbsp Yoghurt 1 clove Garlic Shawarma Paste (I used ) Half red onion Flatbreads Parsley Salt n pepper Method: 1. Start by boiling your cauliflower for 10 mins. Add the oiled and salted cauliflower leaves to the oven/airfryer for 10-15 mins at 190C. 2. Next add the mushrooms and chickpeas to a bowl and toss in 2 tsp of shawarma paste and toss to coat. Do the same with the cauliflower once boiled. 3. Add to the oven for 25 mins at 190C. 4. Chop up the cauliflower leaves with the parsley fine. 5. Mix together the yoghurt with 1 tsp shawarma paste and char off your flatbread for 5 mins. 6. Load up your flatbread with all the ingredients and top with some pickled red onions.

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Step 1

1. Start by boiling your cauliflower for 10 mins. Add the oiled and salted cauliflower leaves to the oven/airfryer for 10-15 mins at 190C.

Step 2

2. Next add the mushrooms and chickpeas to a bowl and toss in 2 tsp of shawarma paste and toss to coat. Do the same with the cauliflower once boiled.

Step 3

3. Add to the oven for 25 mins at 190C.

Step 4

4. Chop up the cauliflower leaves with the parsley fine.

Step 5

5. Mix together the yoghurt with 1 tsp shawarma paste and char off your flatbread for 5 mins.

Step 6

6. Load up your flatbread with all the and top with some pickled red onions.