This Zaatar Shawarma Falafel Station brings together the bold, aromatic flavors of Middle Eastern street food on one platter. It features juicy, spiced chicken shawarma, crispy homemade falafel, and a bright zaatar-dusted salad, all served with warm pita and creamy tahini sauce. The build-your-own format makes it perfect for gatherings, letting everyone customize their own wraps and bowls.
Ingredients
- For the chicken shawarma:
- 2 lb (900 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 4 cloves garlic, minced
- 1 tbsp (8 g) ground cumin
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) cayenne pepper (optional)
- Salt and black pepper to taste
- For the falafel:
- 1 1/2 cups (270 g) dried chickpeas, soaked overnight (do not use canned)
- 1/2 large onion, roughly chopped (about 3 oz / 85 g)
- 1/2 cup (20 g) fresh parsley, chopped
- 1/2 cup (20 g) fresh cilantro, chopped
- 4 cloves garlic
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) baking soda
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- Vegetable oil, for frying (about 2 cups / 480 ml)
- For the zaatar salad:
- 2 cups (120 g) finely shredded cabbage (green or red)
- 1 cup (150 g) diced cucumber
- 1 cup (150 g) diced tomato
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (8 g) zaatar spice blend
- Salt to taste
- For serving:
- 6 pita breads or flatbreads
- 1 cup (240 g) plain yogurt or labneh
- 1/4 cup (60 g) tahini
- 2 tbsp (30 ml) lemon juice
- 1 clove garlic, minced
- 2 tbsp (30 ml) water (to thin tahini sauce)
- Pickled turnips or cucumbers (optional)
Instructions
- Marinate the chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, and pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Soak the chickpeas: At least 8 hours before making falafel, place dried chickpeas in a large bowl, cover with 3 inches of water, and let soak at room temperature. They will double in size.
- Make the falafel mixture: Drain the soaked chickpeas well and pat dry. In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground but not pasty—it should hold together when pressed. Transfer to a bowl, cover, and refrigerate for 30 minutes.
- Cook the chicken: Preheat oven to 425°F (220°C). Arrange marinated chicken thighs on a baking sheet lined with parchment paper. Roast for 25–30 minutes, until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). Let rest for 5 minutes, then slice thinly.
- Fry the falafel: While the chicken cooks, heat vegetable oil in a deep pot to 350°F (175°C). Shape the falafel mixture into 1.5-inch balls (about 2 tbsp each). Carefully lower a few into the hot oil—do not crowd. Fry for 3–4 minutes, turning occasionally, until deep golden brown and cooked through. Drain on paper towels.
- Make the zaatar salad: In a bowl, toss cabbage, cucumber, tomato, olive oil, lemon juice, zaatar, and salt. Set aside.
- Make the tahini sauce: Whisk together tahini, lemon juice, garlic, and water until smooth. Add more water if needed to reach a drizzling consistency. Season with salt.
- Warm the pita: Heat pita breads in a dry skillet over medium heat for 1 minute per side, or wrap in foil and warm in the oven for 5 minutes.
- Assemble the station: Arrange the sliced chicken, falafel, zaatar salad, pita, tahini sauce, and yogurt on a large platter. Let everyone build their own wraps or bowls.
Tips
- Use dried chickpeas for falafel: Canned chickpeas are too wet and will make the falafel fall apart. If you’re short on time, soak the chickpeas overnight—this is non-negotiable for the right texture.
- Don’t skip the rest: Chilling the falafel mixture for 30 minutes helps it bind, making the balls easier to shape and less likely to break apart in the oil.
- Adjust the spice level: The cayenne in the chicken is optional. For a milder version, leave it out or reduce to 1/4 tsp. You can also add a pinch of allspice for extra warmth.
- Make it ahead: The chicken marinade and falafel mixture can be prepared a day in advance. Store the falafel mixture in the fridge and the chicken in the marinade—this actually deepens the flavor.
Serving Suggestions
Set up the station with warm pita, and let guests layer chicken, falafel, and salad, then drizzle with tahini sauce and a spoonful of yogurt. Serve with extra zaatar on the side for sprinkling. For a low-carb option, serve over a bed of greens or cauliflower rice. Add pickled turnips or cucumbers for a tangy crunch.
Variations
- Vegetarian: Skip the chicken and double the falafel recipe—the station still works beautifully.
- Beef or lamb shawarma: Substitute the chicken with 2 lb (900 g) of thinly sliced beef or lamb sirloin. Cook to 145°F (63°C) for medium-rare, then rest for 3 minutes before slicing.
- Spicy harissa: Add a spoonful of harissa paste to the tahini sauce for a fiery kick.
- Israeli-style salad: Replace the cabbage with finely diced cucumber, tomato, and red onion, dressed with lemon and olive oil (omit the zaatar).
Storage and Reheating
Refrigerate leftover chicken, falafel, salad, and sauces separately in airtight containers within 2 hours of cooking. The chicken and falafel will keep for 3–4 days; the salad is best eaten within 1 day. To reheat, place chicken in a skillet over medium heat until warmed through, or microwave in 30-second bursts. Reheat falafel in a 375°F (190°C) oven for 5–7 minutes to restore crispness. The tahini sauce can be stored for up to 1 week in the fridge—thin with a little water if it thickens.
Frequently Asked Questions
Can I use canned chickpeas for falafel?
No, canned chickpeas are too moist and will cause the falafel to fall apart during frying. Dried chickpeas that have been soaked overnight are essential for the right binding texture.
Can I bake the falafel instead of frying?
Yes, you can bake them. Place the shaped falafel on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. They will be less crispy but still delicious.
What if I don’t have zaatar?
Zaatar is a blend of thyme, sesame seeds, sumac, and salt. You can substitute a mix of dried thyme and sesame seeds with a pinch of lemon zest to mimic the tangy sumac flavor.
Can I grill the chicken instead of roasting?
Absolutely. Grill the marinated thighs over medium-high heat for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C). Let rest before slicing.
How do I keep the falafel crispy if making ahead?
Fry the falafel, let them cool completely, and store in an airtight container in the fridge. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes—this will bring back the crispness.
Is this dish gluten-free?
The chicken, falafel, and salad are naturally gluten-free. Serve with gluten-free pita or lettuce wraps instead of regular pita to make the whole station gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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