Go Back
Halved cauliflower and chickpea shawarma wrap on a wooden board with tahini sauce dripping over roasted florets and cucumber.

Smoky Roasted Cauliflower and Chickpea Shawarma Wraps

Sheet-pan roasted cauliflower and chickpeas in shawarma spices, wrapped in warm pita with tahini sauce and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Middle Eastern
Calories: 232
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower and Chickpeas
  • 1 cauliflower medium head (about 600 g); cut into small florets
  • 1 can chickpeas (400 g); drained, rinsed, and patted dry
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper optional, for heat
  • 3/4 tsp salt
  • 1/2 tsp black pepper
Tahini Sauce
  • 1/4 cup tahini (60 g)
  • 2 tbsp lemon juice plus more to taste
  • 1 clove garlic minced
  • 3 water to 4 tbsp; to thin
  • 1/4 tsp salt
For Serving
  • 4 flour tortillas or pita large; warmed
  • 1 cucumber diced
  • 1 tomato diced
  • 1/4 cup red onion thinly sliced
  • 2 tbsp fresh parsley chopped
  • pickled turnips or pickles to taste; optional

Method
 

Roast the Vegetables
  1. Heat oven to 220 C / 425 F. Line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment paper.
  2. In a large mixing bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and pepper until evenly coated.
  3. Spread the mixture in a single layer on the sheet pan, giving the pieces room so they roast instead of steam.
  4. Roast for 25 to 30 minutes, stirring once halfway through, until the cauliflower is golden brown at the edges and fork-tender and the chickpeas look lightly crisp.
Make the Tahini Sauce
  1. While the vegetables roast, whisk the tahini, lemon juice, garlic, and salt together in a small bowl.
  2. Add water 1 tablespoon at a time, whisking, until the sauce is smooth and drizzles easily off a spoon.
Assemble the Wraps
  1. Warm the tortillas or pita in a dry skillet over medium heat for about 20 seconds per side, or wrap them in foil and warm in the oven during the last 5 minutes of roasting.
  2. Lay a warm tortilla flat and spoon a portion of the roasted cauliflower and chickpeas down the center.
  3. Top with diced cucumber, tomato, red onion, and parsley. Add pickled turnips if using.
  4. Drizzle generously with tahini sauce, fold the sides in, and roll the wrap tightly. Serve right away.

Notes

  • Pat chickpeas dry or they'll steam instead of crisp.
  • Don't skip the single layer, crowding kills the crisp edges.
  • Warm pita just before assembling so it folds without tearing.
  • Double the tahini sauce, it disappears fast.