Vegan Stuffed Pita Gyro 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 (sub dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out using kitchen towel
- salt and pepper to taste
Gyro filling
- 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
First make tzatziki sauce, combine all ingredients, mix well. 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 mix over potatoes and chickpeas making sure it is well coated.
Place potatoes and chickpeas on a parchment lined large baking sheet, roast at 425 F for 25-35 minutes, rotating and flipping half way through till crispy.
Wrap up in your favorite wrap style bread (I used pita), drizzle with tzatziki sauce. Also add chopped red onions, cucumbers, tomatoes, and store bought vegan feta, and enjoy.
