Ingredient

• Shawarma Spice (makes extra)
• 1 tablespoon coriander
• 1 tablespoon paprika
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ⅛ teaspoon cayenne
• Sea salt and freshly ground black pepper
• For the Wraps
• 1 1/2 cups Roasted Chickpeas, with Shawarma spice
• 4 pitas, warmed
• Hummus
• 2 Persian cucumbers, thinly sliced
• 12 cherry tomatoes, quartered
• Pickled onions or thinly sliced red onion
• Handful of fresh mint
• Zhoug
• 1 cup cilantro
• 2 tablespoons extra-virgin olive oil
• 1 jalapeño
• 1 garlic clove
• ¼ teaspoon cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon sea salt
• Freshly ground black pepper
• Yogurt sauce (optional, or make tahini sauce)
• ½ cup plain yogurt
• ½ tablespoon extra-virgin olive oil
• ½ tablespoon fresh lemon juice
• ¼ teaspoon salt
• Freshly ground black pepper

Direction

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
• Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
• Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
• Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.