Vegan Hawawshi

If you’ve never had Hawawshi before, you’re in for something special! It’s one of Egypt’s most beloved foods— a crispy pita stuffed with a spiced meat filling, baked until golden and bursting with flavour. Of course, we’re giving it a vegan twist that’s just as satisfying. It’s savoury, herby, just the right amount of spicy, and bakes up with the most satisfying crunch. It’s super easy to make and perfect for weeknight dinners, meal prep, or sharing with friends.

I lived in Egypt for many years, and absolutely fell in love with the food. Egyptian cuisine, like much of the Mediterranean and Middle Eastern world, is rooted in simple, wholesome ingredients: legumes, grains, vegetables and rice. So many everyday staples are naturally vegan. Plus, Coptic fasting traditions (observed by many Egyptian Christians) include long periods of eating completely plant-based, which means a lot of Egyptian recipes already have meat- and dairy-free versions baked into the culture.

Some of my favourite Egyptian foods include: koshari (check out recipe here!), ful medames (mashed fava beans), and ta’amaya (falafel made with fava beans instead of chickpeas). Unfortunately, I never did get to try Hawawshi in Egypt as it is traditionally made with meat. However, a simple swap to vegan mince—et voilà!—the vegan version got the approval of my Egyptian husband, who had the job of taste-testing!

Another great thing about this recipe is that you can quickly and easily cook them in the air fryer. But don’t worry if you don’t have one they can also be baked in the oven (see note at end of post).

Ingredients

• 🟤 Vegan Mince– Look for brands like Beyond Meat, Impossible (which I used in this recipe), or supermarket own-label versions.
• 🧅 Onion– Adds sweetness and flavour to the filling. Finely dicing it helps it blend seamlessly into the texture of the mince.
• 🧄 Garlic– I used garlic paste in this recipe as it is easy to stir in the mince, however you can used fresh minced garlic if prefered.
• 🍅 Tomato Paste– Don’t skip! It adds depth and ‘sauciness’ that makes the filling extra-yum.

• 🫒 Olive Oil– brushing the pitas before baking helps the outside crisp up beautifully
• 🌿 Spices– This is where the magic happens!
  • Cumin & Coriander– Earthy and warm—classic spices in Egyptian cooking.
  • Paprika– Adds a mild smokiness
  • Allspice– A subtle hint of sweetness and warmth
  • Black pepper– Ground lack pepper is best
  • Cardamom– Cardamom brings a complex, slightly sweet, and floral aroma to the mix.
  • Cinnamon– A touch of Cinnamon adds sweet warmth and a mild, woody spice that complements the savoury and herby filling beautifully.
  • Fresh Parsley– A pop of green and a fresh, herbal finish that balances the rich filling. You could also try fresh coriander.

• 🫓 Pita Bread– In this recipe, I used thick, medium-sized wholemeal pita bread. Thin pita and/or white pita also work well.

• Tahini dressing- Hawawshi is traditionally served with Tahini dressing on the side or drizzled on top. It has a creamy, nutty flavour and is the ideal complement to the warm, spiced filling of Hawawshi. Try out this simple dressing here!

Note:

Both the air fryer and oven work well for cooking Hawawshi—you’ll get that crispy pita and warm, flavourful filling either way.

🍽️ Air Fryer

If you’re short on time or just love that extra-crispy finish, the air fryer is a game changer!

• Temperature: 375°F (190°C)
• Time: About 8–10 minutes total, flipping halfway through
• Pros: Extra crispy texture, super quick, minimal preheat
• Tip: Don’t overcrowd the basket—cook in batches if needed, and brush with a little oil for the best golden finish.

🔥 Oven

The traditional method—perfect for making a big batch and great if you like a softer center with crisp edges.

• Temperature: 400°F (200°C)
• Time: 12–15 minutes, flipping halfway through
• Pros: More even cooking if you’re doing several at once
• Tip: Wrap each hawawshi individually in aluminium foil.

Related

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