Shawarma:

1/4 cup olive oil

2 tsp smoked paprika*
2 tsp cumin powder*
2 tsp black pepper
1 tsp red pepper flakes*
1 tsp salt
1/2 tsp cinnamon*
1/2 tsp turmeric*

4 cloves garlic, minced
1 large onion, chopped

1 15-oz can of drained chickpeas

1. Add the olive oil, spices, garlic and onions to a bowl, then add the chick peas. Stir to coat.
2. Transfer to a large baking sheet.
3. Bake at 400 for about 25 minutes, or until slightly crispy and golden brown.
4. Serve with rice or in pitas.

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Garlic sauce:
4 garlic cloves, peeled
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp parsley
1 egg
1 cup oil (vegetable, avocado… I personally don’t like it with olive oil as it gives it an odd flavour.)

1. Combine all the ingredients except the oil in a blender.
2. Blend starting on low, slowly working up to medium speed.
3. Slowly pour the oil in, while continuing to blend. (This step is important because if you don’t pour slowly, the consistency may not turn out right. The slower you pour, the thicker it becomes, so adjust according to the consistency you like. I like to put it in a squeeze bottle, so I usually make it thinner than mayo.)
4. Taste it and adjust to your liking (more salt, sugar, lemon…).
5. If for some reason the consistency isn’t right, you can stir some mayonnaise in to fix it.

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Optional toppings:
Lettuce
Tomato
Cucumber
Red onion
Humus
Dill pickle
Pickled turnip
Hot sauce
Sumac (spice)