Vegetarian Shawarma with Falafel, Hummus, and Tzatziki

Description:
Veg Shawarma is a delicious and satisfying dish that can be enjoyed as either a snack or a main course. Hailing from the Middle Eastern region, Shawarma traditionally features meat such as chicken, beef, lamb, or turkey, roasted on a vertical spit. This vegetarian version replaces the meat with flavorful falafel, combining the textures of crispy vegetables and soft pita. It’s topped with hummus, tzatziki, and pickled vegetables, creating a delightful mix of tastes.

Cuisine: Middle Eastern
Course: Main Course
Diet: Vegetarian

Ingredients:

For the Falafel:

• 1 cup Kabuli Chana (White Chickpeas), soaked for 8 hours
• 60 grams Instant Oats (Oatmeal)
• 1 tablespoon All Purpose Flour (Maida)
• 2 cloves Garlic, chopped
• 4 sprigs Parsley leaves, chopped (can substitute with coriander)
• 1 teaspoon Cumin powder (Jeera), roasted
• Salt, to taste
• Black pepper powder, to taste
• Oil, as required

For the Pita:

• 2 cups Whole Wheat Flour
• 1 tablespoon Active dry yeast
• 1/2 cup Milk
• 1 tablespoon Sugar
• Salt, to taste

For the Pickled Vegetables:

• 1 Cucumber, cut into julienne
• 1 Carrot (Gajjar), cut into julienne
• 1 Tomato, pulp removed and julienned
• 1/4 cup Chilli vinegar
• 1 teaspoon Salt
• 1 teaspoon Sugar

Other Ingredients:

• 1 cup Homemade Hummus
• 1 cup Tzatziki
• 1 Onion, chopped

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Instructions:

1. Make the Pita:
   In a large bowl, mix the whole wheat flour, active dry yeast, milk, sugar, and salt. Knead into a smooth dough. Cover and let it rise for about 30 minutes or until it doubles in size. Divide the dough into small balls, roll each one into a flat circle, and cook on a hot griddle or skillet until each pita puffs up and is golden brown on both sides. Set aside.

2. Prepare the Pickled Vegetables:
   In a mixing bowl, combine the julienned cucumber, carrot, and tomato. Add the chilli vinegar, salt, and sugar. Toss well and let it sit for 10-15 minutes to pickle.

3. Make the Falafel:
   Drain the soaked Kabuli Chana and blend it with instant oats, all-purpose flour, garlic, parsley, cumin powder, salt, and black pepper until it forms a smooth dough-like mixture. Roll this mixture into small balls or patties. Heat oil in a pan and fry the falafel until golden and crispy on all sides. Remove and drain on paper towels.

4. Assemble the Shawarma:
   Take a pita and spread a generous layer of hummus and tzatziki. Add a few falafel patties, then top with the pickled vegetables and chopped onions.

5. Serve:
   Wrap the pita around the fillings and serve immediately, enjoying the crispy falafel, tangy pickled veggies, and creamy dips.

Enjoy your homemade Veg Shawarma, packed with flavors and textures!