| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 492 | 17g | 2g | 72g |
| sugars | fibre | protein | salt |
| 11g | 13g | 18g | 1.2g |
Why I Love Saudi Arabian Vegan Falafel Shawarma
When I first tasted the Vegan Falafel Shawarma, I was instantly captivated by the burst of flavors that harmoniously came together. Despite my roots deeply planted in the hearty tastes of New England and Irish cuisine, I have always admired the bold, exotic flavours embodied by dishes from different cultures. This Saudi Arabian delicacy is no different. The hearty chickpeas, vibrant parsley and cilantro, refreshing lettuce and cucumbers reserve a special place in my gastronomic library, blending seamlessly into a dish that is as wholesome as it is delightful.
Culinary Adventures beyond Borders
Falling in love with this recipe posed a flavorful challenge. My culinary journey began following the savory trails of my Irish grandparents’ recipes, and later embraced the wonderful seafood delicacies Boston had to offer. However, being an ardent gourmet, my palate yearned for something exciting—something beyond the comfort zone—and this is where the Vegan Falafel Shawarma came into the picture. The moment I bit into its crispy and aromatic exterior, its explosion of flavors suggested a well-woven story of a land far away, leaving me fascinated about Middle Eastern cuisine.
The process of making falafels reminded me of the way my grandmother used to shape her potato patties for traditional Irish boxty. The long-standing traditions carried by these recipes, regardless of where they come from, have a beautiful way of whispering stories of their native lands—a charm I find incredibly engaging and inspirational. Renowned chef Yotam Ottolenghi also finds a similar magic in the Middle Eastern taste palette, which I believe greatly reflects in this Vegan Falafel Shawarma recipe.
Exploring Perfect Pairings
While the Vegan Falafel Shawarma can be enjoyed as a standalone dish, they seem to have a best friend in a side of tabouli salad or pickled turnips, amplifying the whole flavor spectrum. The robust flavors of the dish as a whole could be beautifully tempered with a cup of Madgool dates or a traditional baklava, making for a well-rounded, satisfying meal.
This journey into the rich, earthy flavors of the Saudi Arabian kitchen was a beautiful adventure that gave a new perspective on my culinary adventures. Whether it’s a night of entertaining guests with foreign cuisines or wanting to add an exotic twist to the family dinner, the Vegan Falafel Shawarma offers an alluringly tasty solution.
What You’ll Need
- 2 cans of chickpeas
- 4 cloves of garlic
- 1 cup of finely chopped parsley
- 1 cup of finely chopped cilantro
- 1 large onion, chopped
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- Salt to taste
- 1 teaspoon of baking powder
- 1 cup of chickpea flour
- 3-4 cups of vegetable oil for frying
- 6 pita breads
- Lettuce, tomatoes, cucumbers for garnish
- 2 tablespoons of Tahini
- 1/4 cup of lemon juice
- 2 tablespoons of olive oil
- 2 tablespoons of water
- 1/4 teaspoon of salt
- 2 tablespoons of fresh parsley
Method
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Step One
Drain the chickpeas and pour them into a food processor. Add the garlic, parsley, cilantro, onion, cumin, coriander, salt, and baking powder. Process until smooth, then transfer to a large bowl.
Step Two
Add the chickpea flour to the chickpea mixture and mix well. If the mixture is too wet, add more chickpea flour. Once mixed, cover the bowl and let it rest for an hour at room temperature.
Step Three
Heat the vegetable oil in a large pan over medium heat. Scoop out small balls of the chickpea mixture and shape into balls or patties. Texhnically then would be better to deep fry them until golden and crisp. This should take around 5 minutes on each side.
Step Four
While the falafel is cooking, prepare the tahini sauce by whisking together tahini, lemon juice, olive oil, water, salt and parsley in a small bowl. Set aside.
Step Five
Once the falafel is finished, let it drain on paper towels to remove excess oil.
Step Six
To serve, spread some tahini sauce on a pita bread, add a few falafels, then garnish with lettuce, tomatoes, and cucumbers. Optionally, you can drizzle more tahini sauce on top if desired.
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