Veg Shawarma Recipe
The Veg Shawarma is a flavorful and healthy twist on the classic Middle Eastern street food. Packed with crispy falafel, pickled vegetables, and creamy hummus and tzatziki, it’s a fulfilling vegetarian option that’s both satisfying and delicious. The homemade pita bread adds a comforting, soft layer that completes the dish beautifully. Perfect for a cozy meal or when you want to impress guests with your culinary skills, this Veg Shawarma will surely be a hit at any table. Here’s how to recreate it in your kitchen.
Ingredients
For the Pita Bread:
| Ingredient | Quantity |
|---|---|
| Whole Milk | 1/2 cup |
| Active Dry Yeast | 1 tablespoon |
| Sugar | 1 tablespoon |
| Whole Wheat Flour | 2 cups |
| All Purpose Flour (Maida) | 1 tablespoon |
| Salt | To taste |
| Water | As needed to knead |
| Sunflower Oil | As required |
For the Pickled Vegetables:
| Ingredient | Quantity |
|---|---|
| Cucumber | 1, julienned |
| Carrot (Gajjar) | 1, julienned |
| Tomato | 1, julienned, pulp removed |
| Chilli Vinegar | 1/4 cup |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
For the Falafel:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked for 8 hours |
| Instant Oats (Oatmeal) | 60 grams |
| All Purpose Flour (Maida) | 1 tablespoon |
| Garlic | 2 cloves, chopped |
| Parsley Leaves (or coriander) | 4 sprigs, chopped |
| Roasted Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Sunflower Oil | As required for frying |
For the Sauces:
| Ingredient | Quantity |
|---|---|
| Homemade Hummus | 1 cup |
| Tzatziki Sauce | 1 cup |
| Onion | 1, chopped |
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 75 minutes
Servings: 4
Cuisine: Middle Eastern
Course: Main Course
Diet: Vegetarian
Instructions
Step 1: Making the Pita Bread
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Activate the Yeast: Start by warming the milk to a lukewarm temperature. In a small bowl, mix the warm milk with sugar and yeast. Let the mixture sit for 5-10 minutes, or until you notice bubbles rising to the surface. This indicates that the yeast is activated.
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Prepare the Dough: To the yeast mixture, add both the whole wheat and all-purpose flour, followed by salt. Gradually add water, mixing as you go, until a soft dough forms. Knead the dough on a flat surface for about 10 minutes until smooth.
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Let it Rise: Place the dough into a clean bowl and cover it with a damp cloth. Let it rest in a warm place for about 1-2 hours, or until the dough doubles in size.
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Shape the Dough: Once the dough has risen, punch it down gently to release the air. Knead it briefly and divide it into small portions, each roughly the size of a ping pong ball. Roll each portion into a round flatbread using a rolling pin, dusting your surface with flour.
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Cook the Pita: Heat a flat skillet or griddle over medium heat. Place one of the rolled-out doughs onto the skillet, cooking until it puffs up and turns golden brown, about 2-3 minutes per side. Repeat for the remaining dough balls. Set the cooked pita aside.
Step 2: Pickling the Vegetables
- Prepare the Vegetables: In a separate bowl, combine the julienned cucumber, carrots, and tomatoes. Add the chilli vinegar, salt, and sugar. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
Step 3: Making the Falafel
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Cook the Chickpeas: In a pressure cooker, cook the soaked chickpeas until they are very soft. You’ll know they’re done when you can easily mash them between your fingers. This should take about 20-30 minutes in the cooker.
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Blend the Falafel Ingredients: Once the chickpeas are cooked, transfer them to a food processor. Add the oats, all-purpose flour, chopped garlic, parsley, roasted cumin powder, salt, and black pepper. Pulse the ingredients to form a coarse paste. If the mixture is too wet, add a little more flour. Taste and adjust the seasoning if needed.
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Shape the Falafel: Divide the falafel mixture into small portions, about the size of a ping pong ball. Flatten each portion slightly to form small patties or discs.
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Fry the Falafel: Heat a small amount of oil in a Kuzhi Paniyaram pan (or regular frying pan) over medium heat. If using a Kuzhi Paniyaram pan, add about 1/2 teaspoon of oil to each cavity. Place the falafel patties into the oil and pan-fry until they are golden brown and crisp on both sides. Alternatively, deep fry the falafel in hot oil until golden and drain them on paper towels to remove excess oil.
Step 4: Assembling the Veg Shawarma
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Prepare the Flatbread: Take one of your freshly cooked pita breads and spread 2 tablespoons of hummus evenly across the center.
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Add the Toppings: Spoon 1 tablespoon of tzatziki sauce on top of the hummus. Add a generous portion of the pickled cucumber, carrots, and tomatoes. Then, place 2-3 falafel patties and top with chopped onions.
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Roll and Serve: Carefully roll the pita around the filling, folding in the sides as you go to form a wrap. To keep it secure, you can wrap the shawarma in parchment paper, folding the bottom to hold everything inside.
Step 5: Serving
Serve the Veg Shawarma immediately, accompanied by a Grilled Winter Vegetable Salad and a Mixed Fruit and Vegetable Juice to complete the meal. This fresh and vibrant combination will elevate the shawarma experience, providing a delightful balance of flavors.
Additional Tips:
- For a Smoother Pita: If you prefer your pita bread softer, you can brush it with a bit of melted butter or olive oil once it’s cooked.
- Storage: The falafel mixture can be stored in the fridge for up to 2 days, making it a great make-ahead option.
- Customization: Feel free to add more vegetables or switch up the toppings according to your preferences. You can also add a drizzle of tahini for an extra layer of flavor.
This Veg Shawarma recipe is not only a treat for your taste buds but also a delightful, healthy option for any meal. The combination of crispy falafel, tangy pickled vegetables, and creamy sauces wrapped in soft pita bread will undoubtedly satisfy your cravings for a savory, vegetarian meal. Enjoy your homemade shawarma and share it with friends and family!
