Veggie Gyros with Tzatziki Sauce
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
- 1 lb fingerling potatoes chopped lengthwise and quartered
- 1 can chickpeas drained, rinsed, and dried
- 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
First make tzatziki sauce, combine all ingredients, mix well and place in fridge.
Combine cut potatoes and chickpeas in a large mixing bowl.
In a small mixing bowl combine spices, oil, and lemon juice and mix well.
Pour oil mixture over potatoes and chickpeas making sure it is well coated.
Place potatoes and chickpeas on a parchment lined large baking sheet and roast at 425 F for 25-35 minutes, rotating and flipping halfway through until crispy.
Wrap up in your favorite wrap style bread, drizzle with tzatziki sauce and add chopped red onions, cucumbers, tomatoes, and store bought vegan feta if desired.
