Shawarma is a meat preparation style, so it might not be appropriate to call this a shawarma, but the spices of the chickpeas mimic those of the traditional sandwich. The dill sauce really helps to tie things together, if you can't find tahini you can use hummus instead.
Recipe from the Minimalist Baker.
-1 15-ounce can chickpeas, rinsed, drained and patted dry
-1 tablespoon neutral cooking oil
-1 teaspoon cumin
-1 teaspoon garlic powder
-1/2 teaspoon sea salt
-1/2 teaspoon black pepper
-1/2 teaspoon paprika
-1/4 tsp each cinnamon
-1/4 cup tahini
-juice of 1/2 lemon
-2-3 teaspoons fresh dill
-3 cloves garlic, minced
-2-3 tablespoons water
Preheat oven to 400 degrees and line a large baking sheet with foil. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Adjust the seasoning if needed.
While the chickpeas are roasting, prepare your sauce by whisking together the tahini, lemon juice, dill and garlic. Mix in water one tablespoon at a time to help thin the sauce.
Serve the chickpeas with lettuce and tomato on a pita bread, drizzle with the sauce for added zing.
I really enjoyed this sandwich. We picked up some of the extra fluffy pita bread rounds, but this would also be good stuffed inside the pocket pita bread. The seasoning on the chickpeas was nice and hit a wide variety of flavor notes, but I think the brightness of the dill helped to tie the recipe together overall.