Vegetarian gyros
Spicy and flavorful harissa chickpeas, fried sweet potatoes and creamy Tzatziki sauce are the stars of this Greek-inspired vegetarian gyro recipe.
Yields: 2 generous portions
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Instructions
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Cook the chips: Place a rack in the lower third of the oven and preheat to 450°F. Peel 2 small sweet potatoesthen cut into ¼-inch chips. Mix with 1 tablespoon olive oil, ½ teaspoon cornstarch, ½ teaspoon garlic powder, ½ teaspoon Diamond Crystal kosher saltand black pepper. Arrange in an even layer on a large parchment-lined baking tray and bake for 8-10 minutes until golden brown. Flip and cook for 5-8 minutes until cooked through and browned on the other side. Remove from the oven and set aside.
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Prepare the spicy chickpeas: Meanwhile, in a large skillet set over medium heat, add the remaining tablespoon of oil. Mix 2 tablespoons of tomato pastethen add 2 tablespoons harissa pasteand cook for 1 – 2 minutes until the mixture turns dark red. Mix the remainder 1 ½ teaspoons garlic powder, 1 teaspoon dried oreganoAND 1 teaspoon ground cuminand toast the spices for 30 seconds. Add ¾ cup of water AND 15 ounces canned chickpeasand bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until the chickpeas are tasty but not soupy. Season with salt and, if desired, add a few drops of spicy sauce. Remove from heat and set aside to cool slightly until warm but not hot.
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Prepare the tzatziki: In a small bowl, combine 1 cup Greek yogurt, grated cucumber, ¼ cup fresh dill, grated garlicA lemon juiceand season with salt.
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assemble: Place a warm pita on a 12-inch square of aluminum foil. Spread ¼ cup of tzatziki from top to bottom on the right half of the pita, leaving a couple of inches of space from the edge. Gather and spread some chickpeas over the tzatziki, followed by some french fries. Complete with some of the tomato, lettuceAND red onion. Take one side of the pita and fold it over the filling towards the center. Repeat with the other side, overlapping the first fold. This creates a tight wrap around the ingredients. Wrap the bottom half of the gyro with aluminum foil and repeat with the second pita. Serve immediately and enjoy your meal!TIP: I like to serve leftover sweet potatoes with tzatziki for dipping.
Notes
Prepare in advance: You can prepare all the individual components in advance, store them in the refrigerator and reheat the chickpeas and chips before serving. I recommend making the sweet potatoes fresh (or omitting the cornstarch, which can dry out the chips in the refrigerator).
Advance They should all be stored in airtight containers in the refrigerator. Leftover chickpeas can be stored in the refrigerator for 4 – 5 days, tzatziki sauce should be consumed within 3 – 4 days and sweet potato fries within 3 – 4 days.
Nutrition
Calories: 788kcal | Carbohydrates: 126G | Protein: 28G | Fat: 21G | Saturated fat: 3G | Polyunsaturated fats: 4G | Monounsaturated fats: 12G | Sodium: 1,303mg | Potassium: 1,487mg | Fiber: 24G | Sugar: 21G | Vitamin A: 17,156UI | Vitamin C: 20mg | Soccer: 251mg | Iron: 10mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
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