Shawarma Garlic Kebab with Falafels Vegan recipe

Shawarma Garlic Kebab with Falafels

Prep 30 mins
Cook 15 mins
Serves 4

We have taken the Middle Eastern spit roasted Shawarma and given it a Cauldron twist to make this flavoursome, marinated falafel wrap, packed with crunchy veg and pickles and drizzled with thoom aka garlic sauce to give a kick of garlic.

Middle Eastern Falafels Find out more

Ingredients

Ingredients for the Marinade:
1 pack of Cauldron falafels
3 cloves of garlic, crushed
½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground allspice
1 tsp ground cumin
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt
1 tbsp olive oil
90ml rice water

Ingredients for the Shawarma Wrap:
¼ white cabbage, very finely sliced
1 medium white onion, finely sliced
Small bunch of coriander, finely chopped
Small bunch of mint, leaves only, finely chopped
Lemon juice, salt and pepper to taste
½ cucumber, peeled, deseeded, sliced and halved
2 tomatoes, diced
2 x large Middle Eastern Flatbreads, pittas or naan breads, cut in half lengthways for form 4 wraps in total
2 large pickled gherkins, sliced thinly
4 pickled chillies (optional)
Chilli sauce to taste

Ingredients for the Thoom:
1 bulb of garlic, peeled
3 tbsp lemon juice
Pinch of salt
200ml olive oil
Small bunch of chopped parsley

Ingredients for the Tomato and Mint Salad:
½ onion, finely diced
1 clove of garlic, crushed
2 tomatoes, finely diced
Small bunch of mint, finely chopped (leaves only)
Small bunch of coriander, finely chopped (leaves only)
Lemon, salt and pepper to taste

Method

  1. Combine all of the ingredients for the marinade in a bowl. Stir in the falafels, cover and refrigerate for 30 minutes.
    In the meantime, mix the cabbage, sliced onion and herbs in a bowl. Stir in the lemon juice, salt and pepper. Cover and refrigerate.
  2. Prepare the Thoom by blitzing the garlic with the lemon juice and salt in a food processor. Trickle in the olive oil little by little to make an emulsion. Continue adding until it is all combined.
  3. Cover and refrigerate until needed.
  4. Combine all of the ingredients for the tomato and mint salad, cover and refrigerate until needed.
  5. Preheat a griddle pan to a medium hot setting and cook the marinated falafels for 3-4 minutes on each side. Warm the flatbread/wraps on the griddle pan and keep warm in foil.
  6. To make a shawarma wrap, place a generous handful of cabbage and onion mix along the width of a wrap, add some cucumber and tomato, 2 gently torn falafels, a good spoonful of Thoom, a few pieces of gherkin and a dash of chilli sauce. Carefully roll up and enjoy! Repeat…