These loaded shawarma oven-baked “fries” are topped with shawarma-spiced roasted cauliflower and chickpeas, fried halloumi, green tahini sauce, pickled onion, and radishes. They make a great appetizer or satisfying main course.
These vegetarian loaded fries encapsulate my love of shawarma spices, potatoes, chickpeas, cauliflower, tahini sauce, pickled onions, radishes, and halloumi. They’re a fun way to get in several servings of healthy vegetables without really realizing it. And they’re conveniently gluten-free and grain-free for folks who are avoiding those things. (Not me, of course, but the more people who get to enjoy a particular recipe, the better.)
If you are unfamiliar with loaded fries, here is a quick rundown of this particular recipe: oven-roasted “fries” are topped with shawarma spice-roasted cauliflower and chickpeas, fried halloumi, radishes, pickled onion, and green tahini sauce. I served them on arugula for a green veggie. I also topped them with radishes; cucumber would also be good if radishes are not available.
ingredients you’ll need
For the oven fries, you’ll need potatoes, extra virgin olive oil, sea salt, pepper, and lemon.
For the roasted cauliflower and chickpeas, you’ll need cauliflower, chickpeas, extra virgin olive oil, and shawarma spice mix.
For the fried halloumi, you’ll need halloumi cheese.
For the green tahini, you’ll need tahini, lemon juice, honey, garlic, herbs, salt, apple cider vinegar, and water.
For serving, you’ll need quick pickled onions, arugula and radishes.
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the method
Make the oven fries: Preheat the oven to 425 F and line 2 large rimmed baking sheets with parchment paper. Place the potato wedges in the middle of one sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer with a bit of space in between the wedges to ensure that they become crispy. Roast for 35-40 minutes, or until tender all the way through, golden brown, and crispy around the edges. Add the sliced lemon in the final 15 minutes of roasting.
Make the shawarma-spiced cauliflower and chickpeas: On the second baking sheet, toss together the cauliflower, chickpeas, shawarma spice, and extra virgin olive oil. Toss to coat and roast for 25-30 minutes.
Meanwhile, fry the halloumi. Warm a large cast iron skillet over medium-high heat. Once hot, add the sliced halloumi in an even layer. Fry until golden brown on both sides, about 3 minutes per side. Remove from the skillet.
Make the green tahini: Combine the tahini, lemon juice, honey, garlic, herbs, salt, apple cider vinegar, and water in a blender and blend until smooth.
Serve: Place the fries on a platter or in individual bowls. Top with the shawarma-spiced cauliflower and chickpeas, halloumi, tahini sauce, quick pickled onions, arugula, and radishes. Enjoy immediately.
more loaded fries recipes
- Loaded Mediterranean Sweet Potato Fries (Vegan)
- Vegan Korean Loaded Sweet Potato Fries
- Loaded Sweet Potato Oven Fries with Miso Tahini Gravy, Greens, and Chickpeas
I hope that you love these loaded shawarma fries! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you have made.
Enjoy!
Loaded Shawarma Fries with Chickpeas, Cauliflower + Halloumi
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
These loaded shawarma oven-baked “fries” are topped with shawarma-spiced roasted cauliflower and chickpeas, fried halloumi, green tahini sauce, pickled onion, and radishes. They make a great appetizer or satisfying main course.
Ingredients
Oven Fries
- 6 medium yellow or red potatoes, scrubbed and sliced into wedges
- 1 ½ tablespoons extra virgin olive oil
- Sea salt and black pepper, to taste
- ½ of a lemon, sliced and seeded
Shawarma-Spiced Cauliflower and Chickpeas
- 1 medium head of cauliflower, chopped into medium florets
- 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 2 ½ tablespoons extra virgin olive oil
- Shawarma spice mix (recipe follows in notes section, or use your favourite store-bought shawarma spice)
Fried Halloumi
- 1 8-oz block halloumi cheese, sliced
Green Tahini Sauce (makes extra)
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon raw honey
- 2 garlic cloves
- 1 cup fresh herbs (I used cilantro and parsley)
- ¼–½ teaspoon sea salt (to taste)
- 1 tablespoon apple cider vinegar
- ⅓–½ cup water, as needed to thin
For Serving
- Arugula
- Quick pickled onions (recipe in notes section)
- Radishes
Instructions
- Make the oven fries: Preheat the oven to 425 F and line 2 large rimmed baking sheets with parchment paper. Place the potato wedges in the middle of one sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer with a bit of space in between the wedges to ensure that they become crispy. Roast for 35-40 minutes, or until tender all the way through, golden brown, and crispy around the edges. Add the sliced lemon in the final 15 minutes of roasting.
- Make the shawarma-spiced cauliflower and chickpeas: On the second baking sheet, toss together the cauliflower, chickpeas, shawarma spice, and extra virgin olive oil. Toss to coat and roast for 25-30 minutes.
- Meanwhile, fry the halloumi. Warm a large cast iron skillet over medium-high heat. Once hot, add the sliced halloumi in an even layer. Fry until golden brown on both sides, about 3 minutes per side. Remove from the skillet.
- Make the green tahini: Combine the tahini, lemon juice, honey, garlic, herbs, salt, apple cider vinegar, and water in a blender and blend until smooth.
- Serve: Place the fries on a platter or in individual bowls. Top with the shawarma-spiced cauliflower and chickpeas, halloumi, tahini sauce, quick pickled onions, arugula, and radishes. Enjoy immediately.
Notes
Shawarma spice mix: Stir together 1 teaspoon allspice, 1 teaspoon garlic powder, ½ teaspoon cloves, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cardamom, 1 teaspoon chili powder, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon ground black pepper in a bowl until combined.
Quick pickled onions: Slice a medium red onion and place it in a 16-oz heatproof glass jar. In a small saucepan, bring ½ cup water, ½ cup apple cider vinegar, 1 teaspoon sea salt, and 1 teaspoon honey or maple syrup to a boil. Pour over the onions and let sit for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Appetizer
- Cuisine: Middle Eastern
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