Vegetarian Gyros

Pita wrapped up like a gyro in wax paper and stuffed with sauced chickpeas, spinach, and tomato.

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Spicy, saucy harissa chickpeas, sweet potato fries, and creamy Tzatziki sauce star in this Greek-inspired vegetarian gyro recipe.

Prep Time40

Cook Time20

Total Time1

Servings: large servings

Calories: 788kcal

Author: Karishma Pradhan

Ingredients

1 large sweet potato about 8 - 12 ounces total
2 tablespoons extra-virgin olive oil divided
½ teaspoon cornstarch
1 ½ teaspoons garlic powder divided
½ teaspoon Diamond-Crystal kosher salt plus more for seasoning
Black pepper
2 tablespoons tomato paste
1 - 2 tablespoons harissa paste
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ cup water
15 ounces canned chickpeas drained and rinsed

For the tzatziki:

1 cup plain full-fat Greek yogurt
1 Persian cucumber grated
¼ cup fresh dill chopped
1 large clove garlic grated
Squeeze of lemon
Salt to taste

For serving:

2 large pitas preferably Greek-style pitas or “Gyro” bread | warmed
A pinch of hot sauce optional | for extra heat
Tzatziki sauce recipe below
1 tomato thinly sliced
1 cup shredded lettuce
½ medium red onion thinly sliced

Instructions

Bake the fries: Set a rack in the bottom-third of the oven and preheat to 450°F. Peel 1 large sweet potato, then cut into ¼-inch thick fries. Toss with 1 tablespoon olive oil, ½ teaspoon cornstarch, ½ teaspoon garlic powder, ½ teaspoon Diamond-Crystal kosher salt, and black pepper.
Arrange in an even layer on a large parchment-lined baking sheet, and bake for 8 - 10 minutes until nicely browned. Flip, and bake for 5 - 8 minutes until fully cooked through and browned on the other side. Remove from the oven and set aside.
Make the spicy chickpeas: Meanwhile, to a large skillet set over medium heat, add the remaining tablespoon of oil. Stir in 2 tablespoons tomato paste, then add 1 tablespoon harissa paste, and cook down for 1 - 2 minutes until the mixture turns dark red.
Stir in the remaining 1 teaspoon garlic powder, 1 teaspoon dried oregano, and ½ teaspoon ground cumin, and toast the spices for 30 seconds. Add ¾ cup water and 15 ounces canned chickpeas, and bring to a boil.
Reduce the heat and simmer for 10 - 15 minutes, or until the chickpeas are saucy but not soupy. Season with salt, and add more harissa if desired. Remove from the heat and set aside to cool slightly until warm but not hot.
Make the tzatziki: In a small bowl, combine 1 cup plain full-fat Greek yogurt, 1 Persian cucumber (grated), ¼ cup fresh dill, 1 large clove garlic (grated), a Squeeze of lemon, and season with Salt.
Assemble: Place a warm pita on a 12-inch square of aluminum foil. Spread ¼ cup of tzatziki from the top to bottom on the right-half of the pita, leaving a couple of inches of space from the edge.
Scoop and spread some of the chickpeas over the tzatziki, followed by some of the fries. Top with some of the tomato, lettuce, red onion, and hot sauce (if desired). Take one side of the pita and fold it over the fillings toward the center.
Repeat with the other side, overlapping the first fold. This creates a snug wrap around the ingredients. Wrap the bottom half of the gyro with foil, and repeat with the second pita. Serve immediately, and enjoy!
TIP: I like to serve any remaining sweet potato fries with the tzatziki for dipping.

Video

Notes

Sweet potato fries: For a quicker meal, make some frozen sweet potato fries!

Greek pita: Greek pita is pocketless, with a thicker, sturdier texture that's great for holding lots of toppings. I like Kontos pita bread, or you can make your own. In a pinch, a standard pita like Joseph's will work too; just make sure it's thoroughly warmed to prevent tearing.

Warming pita: You can warm the pita in a dry skillet; feel free to add a few drops of water to make it more pliable if it feels tough.

Prep-ahead: You can prep all of the individual components ahead of time, store them in the fridge, and reheat the chickpeas and fries before serving. I do recommend making the sweet potato fries fresh (or omitting the cornstarch, which can dry out the fries in the fridge).

Leftovers should all be stored in airtight containers in the fridge. Leftover chickpeas can be stored in the fridge for 4 - 5 days, the tzatziki sauce should be consumed within 3 - 4 days, and the sweet potato fries should be consumed within 3 - 4 days.

Nutrition