Vegan Roasted Potato Chickpea Gyros
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 drained
- salt and pepper to taste
Gyro filling
- 1 pound fingerling potatoes, chopped lengthwise and quartered
- 1 can chickpeas, drained, rinsed, and dried
- 1 teaspoon ground rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- juice of 1/2 lemon
Optional toppings
- chopped red onions
- cucumbers
- tomatoes
- store-bought vegan feta
Preparation
Combine all tzatziki sauce ingredients in a bowl and mix well. Refrigerate until ready to use
Combine the prepared potatoes and chickpeas in a large mixing bowl
In a small bowl, combine the spices, olive oil, and lemon juice. Mix well
Pour the oil mixture over the potatoes and chickpeas, ensuring they are well coated
Place the coated potatoes and chickpeas on a parchment-lined baking sheet. Roast in a preheated oven at 425°F for 25-35 minutes, rotating and flipping halfway through, until crispy
Wrap the roasted filling in pita bread or your preferred wrap. Drizzle with tzatziki sauce. Optionally, add chopped red onions, cucumbers, tomatoes, and store-bought vegan feta
Tips
For extra texture and ridges, use a crinkle cutter knife to cut the potatoes
