No, it doesn't need to be 12am to enjoy a good shawarma. Make the late-night classic at home at a respectable hour and get your hands around this wrap with the lot. This one has spiced lamb, tasty falafel, garlic yoghurt and a pickled salad for freshness. Add your own chilli sauce, if that's how you play ball.
Preheat oven to 200°C fan-forced. Heat 2 teaspoons oil in a frypan over medium heat. Add mince and a sprinkle of salt and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. Add smoky cumin and coriander blend and cook for 30 seconds or until fragrant. While mince is cooking, continue with step 2.
Chop tomato and cucumber into 1cm pieces. Peel and thinly slice eschalot. Place pomegranate molasses, red wine vinegar, remaining olive oil, tomato, cucumber and eschalot in a bowl. Season with salt and pepper and stir to combine. Set aside.
Peel and crush garlic. Combine yoghurt, garlic, salt and pepper in a small bowl. Set aside.
Place falafels on a lined baking tray and bake for 8–9 minutes or until warmed through.
In the final 5 minutes of warming the falafels, wrap souvlaki breads in aluminium foil and add to tray.
Top souvlaki breads with garlic yoghurt, mince, some salad and falafels. Serve with any remaining salad.