Crispy Roasted Veggie Gyros with Tzatziki
Ingredients
Tzatziki sauce
- 1 cup non-dairy plain yogurt
- Juice of 1/2 lemon
- 1-2 garlic cloves, minced
- 1 tablespoon fresh dill (or dried dill weed to taste)
- 1 mini cucumber, grated and water squeezed out
- Salt and pepper to taste
Gyro filling
- 1 pound 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
- Red onions, chopped
- Cucumbers, chopped
- Tomatoes, chopped
- Vegan feta (store-bought)
Preparation
First, 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, and mix well.
Pour the oil mixture over the potatoes and chickpeas, ensuring they are well coated.
Place the potatoes and chickpeas 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 if desired.
Notes
Cayenne is optional for spice adjustment.
Dried dill weed can be substituted for fresh dill to taste.
Use any wrap-style bread of your choice.
