Easy 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 minced
- 1 tablespoon fresh dill (sub dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out
- salt and pepper to taste
Gyro
- 1 lb fingerling potatoes chopped lengthwise and then quartered
- 1 can chickpeas drained, rinsed, and dried
- 1 tsp ground rosemary
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/8 tsp cayenne (optional)
- 1/4 cup olive oil
- juice of 1/2 lemon
Preparation
Make the tzatziki sauce by combining all ingredients, mix well, and place 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 on a parchment-lined baking sheet and roast at 425°F for 25-35 minutes, rotating and flipping halfway through until crispy.
Wrap in pita bread, drizzle with tzatziki sauce, and add chopped red onions, cucumbers, tomatoes, and vegan feta if desired.
