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Winter Shawarma Bowl
Healthy starches are essential in the winter. They keep the salad from being wet, wilted and overdressed. The grains also add an excellent textural component.
YIELDS
3
TO
4
Ingredients
Green Goddess Falafel
- 312g, soaked overnight dried chickpeas
- 108g, liquid removed white beans
- 173g white onions
- 13g garlic
- 26g garlic, roasted
- 17g cilantro
- 35g parsley
- 69g mint
- 52g green onions
- 2g baking soda
- 4g baking powder
- 14g kosher salt
- 12g ground cumin
- 3g ground coriander
- 43g lemon juice
- 65g canned chickpea liquid
- 52g potato starch
Saffron Rice
- 10 saffron strands or 1/8 teaspoon ground saffron
- 1 cup basmati rice
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 1/2 cups vegetable broth or water
- 1 bay leaf
- 1 small lime, zested
- Kosher salt
Garlic White Sauce (Toum)
- 1 cup yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 garlic clove, grated
Orange Tahini Sauc
- 1/2 cup tahini paste
- 1/3 cup orange juice
- 1 orange, zested
- 2 garlic cloves, grated
- 1/4 teaspoon salt
Green Schug
- 1 teaspoon coriander seeds
- 1 teaspooon cumin seeds
- 1/2 cup hot green chillies
- 23 garlic cloves
- 2 cups cilantro
- 2 cups flat-leaf parsley
- 1 lemon, zested
- 3 tablespoons lemon juice
- Salt
- Extra virgin olive oil
Dukkah
- 200g pecans
- 100g almonds
- 50g sesame seeds
- 25g ground coriander
- 10g ground cumin
- 5g salt
Tabouli
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1 teaspoon sea salt, divided
- 3 bunches curly parsley
- 1/3 cup mint, chopped
- 1/3 cup green onion, sliced
- 1/3 cup extra virgin olive oil
- 3 to 4 tablespoons lemon juice
- 1 garlic clove, minced
Directions
Green Goddess Falafel
- Blend half the chickpeas, white beans, onions, all herbs, and garlic until smooth.
- Add baking soda, baking powder, salt, spices, and starch. Pulse to mix.
- Incorporate remaining beans, chickpeas, lemon juice, and chickpea liquid—pulse to a coarse texture.
- Refrigerate six hours. Scoop, oil, and bake at 400°F for 20 to 25 minutes.
Saffron Rice
- Grind saffron, mix with water, and set aside.
- Rinse rice until transparent.
- Sauté onion in oil, add garlic, then rice.
- Add saffron mixture, broth, bay leaf, lime zest, and salt. Cook covered on low heat for 15 to 20 minutes.
Garlic White Sauce (Toum)
- Whisk all ingredients until smooth. Season to taste.
Orange Tahini Sauce
- Mix tahini, orange juice, zest, garlic, and salt.
- Gradually add water to desired consistency. Adjust flavour as needed.
Green Schug
- Toast and grind coriander and cumin.
- Blend chillies, garlic, cilantro, parsley, lemon zest, spices, lemon juice, salt, and pepper.
- Add olive oil while blending. Adjust seasoning with lemon juice, salt, and pepper.
Dukkah
- Toast pecans and almonds, adding sesame seeds towards the end.
- Blend nuts, seeds, and spices to a coarse consistency.
Tabouli
- Mix cucumber and tomato with half a teaspoon of salt. Rest for 10 minutes.
- Strain cucumber and tomato. Add to chopped parsley and mint.
- Mix olive oil, lemon juice, garlic, and remaining salt. Dress tabouli. Adjust seasoning.
Assembly
- Layer saffron rice, caramelized onions, tabouli, pickled vegetables, and falafel in a bowl. Add sauces and sprinkle dukkah as desired.
