Vegan Pita Gyro with Crispy 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 components
- 1 lb fingerling potatoes chopped lengthwise and 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
- chopped red onions (optional)
- chopped cucumbers (optional)
- chopped tomatoes (optional)
- store bought vegan feta (optional)
Preparation
First make tzatziki sauce by combining 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. Mix well.
Pour oil mixture over potatoes and chickpeas, ensuring they are 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, such as pita, drizzle with tzatziki sauce, add chopped red onions, cucumbers, tomatoes, and store-bought vegan feta, then enjoy.
