Intermediate
Vegetarian Gyros with Harissa Chickpeas and Tzatziki

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 portions

Preparation time 30 minutes

Time to cook 15 minutes

Total time 45 minutes

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Instructions

  • Cook the chips: Position a rack in the lower third of the oven and preheat to 450°F. Peel the sweet potatoes, then 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.
  • Prepare the spicy chickpeas: Meanwhile, in a large skillet set over medium heat, add the remaining tablespoon of oil. Add while stirring 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 1 15-ounce can 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.
  • Prepare the tzatziki: In a small bowl, combine 1 cup Greek yogurt, 1 Persian cucumber, ¼ cup fresh dill, 1 large clove of garlicA lemon juiceand season with salt.

  • to 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. Top with some tomato, lettuce and 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!

Notes

Greek Pita Bread: Unlike typical supermarket pita, Greek pita is pocketless, with a thicker, sturdier texture, ideal for holding many toppings. I like Kontos pita bread, or you can make your own.
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: 559kcal | Carbohydrates: 95G | Protein: 20G | Fat: 12G | Saturated fats: 2G | Polyunsaturated fats: 3G | Monounsaturated fat: 6G | Sodium: 1587mg | Potassium: 1136mg | Fiber: 17G | Sugar: 10G | Vitamin A: 16891UI | C vitamin: 14mg | Soccer: 211mg | Iron: 6mg

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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