Veggie Gyros with Roasted Potatoes and Tzatziki
Ingredients
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- juice of 1/2 lemon
- 1-2 garlic cloves
- 1 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber
- salt and pepper to taste
Gyro filling
- 1 lb fingerling potatoes
- 1 can chickpeas
- 1 teaspoon ground rosemary
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne (optional)
- 1/4 cup olive oil
- juice of 1/2 lemon
Preparation
Make the tzatziki sauce by combining all ingredients, mixing well, and placing in the fridge.
Combine the cut potatoes and chickpeas in a large mixing bowl.
In a small mixing bowl, combine the spices, oil, and lemon juice. Mix well.
Pour the oil mixture over the potatoes and chickpeas, ensuring they are well coated.
Place the mixture on a parchment-lined baking sheet and roast at 425°F for 25-35 minutes, rotating and flipping halfway through until crispy.
Wrap in your favorite bread, such as pita, drizzle with tzatziki sauce, and add chopped red onions, cucumbers, tomatoes, and vegan feta.
