Let’s start with a simple fact – we are obsessed with our vegan shawarma, the one made with mushrooms and yuba!
But the amazing products from Creative Pea keep inspiring me to play around in the kitchen. This time, the Chick’n Free practically begged me to infuse it with the bold, aromatic flavors of shawarma.
So, here’s what I did:
🧄 Added onion, garlic, and fresh parsley – because flavor is everything.
🌿 Seasoned generously with our best shawarma spice blend.
🥘 Shaped them into round patties and pan-fried them to golden perfection.
How to serve?
I plated them over a creamy mashed potato base, sprinkled with some chopped parsley, and boom – magic happened!
💥 They disappeared within minutes!
I barely managed to save two patties for myself to taste and decide if they deserved a spot on the blog… Spoiler alert – they totally did!
✨ Enjoy every bite! 😋❣
RECIPE
Vegan Shawarma Meatballs- 1 pack chickenfree mixture
- 300 ml water
- 70 gram olive oil
- 2 cloves minced garlic
- 1 teaspoon paprika
- ⅛ teaspoon chili powder
- ½ onion, chopped
- ¼ teaspoon salt by taste
- 2 Tablespoon Shawarma seasoning blend By taste, click the link for a homemade version
- 2 Tablespoon parsley, or cilantro, chopped optional, by taste
- olive oil for frying
- Put ChickenFree mixture, water, and oil in a bowl and mix well.
- Add the rest of the ingredients and mix well, taste, and adjust seasoning if necessary.
- Heat oil in a large skillet; the oil should cover the bottom of the pan with a thin layer.
- Form flattened meatballs with wet hands, and fry in the hot oil on both sides until golden brown. If the oil is too hot, lower the heat.
- Take the patties from the skillet and place them on a colander to remove the excess oil.
Serving Options
- On a plate: serve with mashed potatoes and chopped parsley.
- In a pita: cut a shawarma patty (or two) across, open a pita, spread it with hummus, add fried eggplant, vegetable salad, chopped parsley, and the meatballs. Add some French fries, drizzle tahini, and amba.
- In a sandwich: Spread two slices of bread, baguette, or ciabatta with mayonnaise or tahini. Add pickled cucumber, purple onion rings, and lettuce leaves. Cut the meatballs across and place them on the veggies.
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