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Vegetarian shawarma made with soy curls and chickpeas piled high with chickpeas and veggies in a wrap.

Vegan Shawarma Recipe with Two Epic Sauces!

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 3 people
Author: Tracy Halasz

Ingredients

For the Soy Curl Shawarma Filling

  • 4 ounces soy curls (dry measure)
  • water, chicken broth or veggie broth for hydrating
  • 12 ounce can chickpeas (drain, rinse, and pat dry)

Shawarma Seasoning Ingredients

  • 1 ½ tablespoons sweet paprika
  • 1 ½ teaspoons cumin
  • ¼ teaspoon cinnamon
  • 1 tablespoon ground oregano (more to taste)
  • 1 ½ teaspoons coriander
  • 1 ½ teaspoons garlic powder
  • ¼ - ½ teaspoon cayenne pepper
  • ¾ teaspoon coarse black pepper (more to taste)
  • 1 tablespoon brown sugar (optional)
  • ½ teaspoon fine salt (optional)

To Make the Seasoning Paste

  • 2-3 tablespoons lemon juice
  • 2-3 tablespoons olive oil
  • extra water to thin sauce

Shawarma Toppings

  • 1-2 tomatoes, chopped
  • 2 mini cucumbers, peeled, thin slices
  • romaine lettuce, sliced
  • pickled red onions*
  • ½ - 1 cup hummus (optional)
  • parsley and dill, rough chop for garnish

Shawarma Sauces

  • 1 tzatziki sauce recipe*
  • 1 sweet and spicy tahini sauce*
  • 4 pita bread

Instructions

  • Preheat oven to 400º F.
    Line a large sheet pan with parchment paper. Spread 1 tablespoon of oil evenly over the parchment for extra crispiness.
  • Prepare the soy curls: Hydrate soy curls as per package directions (using water vegan chicken broth or veggie broth). I use Butler Brand soy curls.
    Yield: Half the 8 oz package is about ¾ of a pound hydrated soy curls.
  • Drain & rinse the soy curls: Then gently squeeze excess liquid from soy curls.

Shawarma Seasoning Paste

  • Shawarma seasoning blend: Stir all spices together in a small bowl. Then add the olive oil (or water if oil free) and ~2 tablespoons of fresh lemon juice. Add more water (oil or lemon) as needed to make a loose paste.
  • Season the soy curls: Toss ¾ of the shawarma seasoning paste with the soy curls in a mixing bowl or large ziplock bag. Toss until the soy curls are evenly coated.
    Spread out in a single layer over ¾ of the prepared sheet pan.
  • Season the chickpeas: Next add the chickpeas and the remaining seasoning paste to the same bowl/bag. Toss to coat then spread out next to the soy curls.
  • Into the oven: Bake for 23-26 minutes, stirring halfway through. Remove the chickpeas and any smaller soy curls if they are getting too crisp for your taste.

Make Sauces & Prep Toppings

Assembling the Shawarma Wraps

  • Warm both sides of the pita bread on a griddle/skillet over medium heat. Can also heat in the oven or microwave until warmed through.
  • Add the filling: Lay the pita bread on a plate, add a smear of hummus (if using) then a pile of soy curls, chickpeas, and veggie toppings. Liberally drizzle with the sauces. Sprinkle with chopped fresh herbs. Wrap the pita around the filling to serve*.
  • Time to Dig in: Serve immediately with extra sauce for dipping and don't forget the napkins!

Notes

Soy curls: You can buy Butler soy curls online, at vegan markets, most health stores or bulk stores.
Shawarma seasoning blend: I triple or 4X the batch and store it in a glass jar in the pantry. It's delicious on everything from grilled veggies, vegan scrambled eggs, vegan tofu tacos, and so much more. OR buy a pre-mixed shawarma blend at the grocery store.
Shawarma sauces: The two sauces are easy to make and together are a dynamite flavor explosion. To save time make the sauces up to a week in advance and store in the refrigerator until ready to use. Any leftover sauce is fabulous on veggie sandwiches, burritos, buddha bowls, tacos, veggies burgers, etc.
The best bread for shawarma: A thin tortilla is not going to cut it this time. Choose a sturdier wrap like pita bread then put the filling on top of the pita not inside the pocket*. Wrap like a taco and enjoy. A pillowy flatbread or pizza shell are both excellent choices as well. *If your pita pockets are thick and sturdy, it's okay to cut them in half and stuff everything inside - watch for drippage tho!
Warming the shawarma wrap: Don't skip warming the pita - it makes all the difference and softens the bread so it's easier to roll. Flavor Tip: While the griddle is warming, brush garlic butter on each side of the pita. Grilled both sides just until warm and fragrant. Remember to keep it soft though!
Storing tips: Store any leftovers in separate containers in the fridge for 4 or 5 days. The sweet and spicy tahini sauce will keep well for at least 10 days.