Sweet Potato Shawarma

I love Falafels, and Shawarmas are a close, meat cousin. One of the best Shawarmas I have ever had (when I was a meat eater) had french fries in it. It was drenched in this divine garlic sauce, and filled with tabouli. Thinking about it more, and more, I decided to come up with my own 'Vegan Shawarma' which has similar flavors, but in all fairness is nothing like the meat-filled variety. This recipe has several steps, but it is worth it in the end when you are biting into a delicious, warm, crunchy, soft, sweet, spicy, saucy, flavor-packed wrap!

Ingredients (makes enough for 6):
Sweet Potatoes:
3 Large sweet potatoes, cut into fry shapes
2 tbsp olive oil
1 1/4 tsp paprika
1 1/4 tsp chili powder
1/4 tsp cayenne pepper
a few shakes of salt and pepper


Tabouli:
1 cup quinoa (cracked wheat is what is typically used, but I find quinoa easier to work with; I also like red quinoa, just for the color)
2 cups very hot water
pinch of salt

1 small cucumber, chopped
1 tomato, chopped
2-3 green onions, chopped
1/4 cup fresh chopped mint (optional, some people don't like the flavor)
1/2 cup fresh chopped parsley
1 clove garlic, minced
1/4 cup lemon juice
1/8 cup olive oil
1/4 tsp sea salt (you can use more, to taste)
lots of pepper

Garlic Sauce:
4-6 garlic cloves minced (more authentic recipes use the 'whole' bulb, which you can in this, but I find it a bit overpowering)
1/8 cup olive oil
1/8 cup lemon juice
1/3 cup vegan mayonnaise (as always, my favorite is "Vegenaise")
2 tblsp tahini paste
2 tsp agave nectar
1/4 tsp sea salt

Optional Toppings:
Lettuce* (my favorite)
Black beans* (my favorite)
Pickles
Radish
Olives
More tomato, or cucumber 
Hummus, etc.

6 Pita Breads, or tortilla wraps

1) For the Sweet Potatoes: In a large bowl, toss potato fries with seasoning ingredients and oil.  On a lightly oiled baking sheet, bake fries for 40 minutes in a 425 degree oven (you may need to check on them half way through and rotate them).
2) To make the Tabouli: Bring quinoa, water and salt to boil in a medium pot. Reduce heat and let simmer for about 15 minutes, or until the quinoa has absorbed all of the water. Set aside. In a large bowl, combine all other ingredients. Once the quinoa has cooled, combine with other ingredients. Store in the fridge until ready to use (the longer it sits, the better the flavors come together).  
3) To make the Garlic Sauce: Place all ingredients in a processor, or blender and blend until completely smooth. Keep in the fridge.
4) Assemble: Place a few hot potato spears into the center of pita, along with 1/4-1/2 cup of tabouli, and a nice drizzle of garlic sauce. Finish with whatever toppings you like, roll up and Enjoy!