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 with water squeezed out
- salt and pepper to taste
Gyro components
- 1 pound fingerling potatoes chopped lengthwise and then 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
Assembly
- pita bread (quantity not specified)
- chopped red onions
- chopped cucumbers
- chopped tomatoes
- store-bought vegan feta
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 and mix well.
Pour oil mixture over potatoes and chickpeas and ensure 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 in your favorite wrap-style bread, drizzle with tzatziki sauce, and add chopped red onions, cucumbers, tomatoes, and store-bought vegan feta.
Notes
Use a crinkle cutter knife for ridges on potatoes if desired.
Cayenne pepper is optional and can be adjusted for heat.
