Vegan Pita with Roasted Fries and Chickpeas
Ingredients
Tzatziki sauce
- 1 cup non dairy plain yogurt
- juice of 1/2 lemon
- 1-2 garlic cloves minced
- 1 tablespoon fresh dill (substitute dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out using kitchen towel
- salt and pepper to taste
Gyro filling
- 1 pound fingerling potatoes chopped lengthwise and then quartered
- 1 can chickpeas drained, rinsed, and dried
- 1 teaspoon each of ground rosemary and oregano
- 1/2 teaspoon each of cumin, coriander, smoked paprika, onion powder, and sea salt
- 1/4 teaspoon each of cinnamon, black pepper, and garlic powder
- 1/8 teaspoon cayenne (optional)
- 1/4 cup olive oil
- juice of 1/2 lemon
Preparation
First, make the tzatziki sauce by combining all ingredients and mixing well. 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. 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 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, and add chopped red onions, cucumbers, tomatoes, and vegan feta if desired. Enjoy.
