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Recipe below: 

What you need: 

For the Tzatziki Sauce: 

1 cup non dairy plain yogurt, 

juice of 1/2 lemon, 

1- 2 garlic cloves minced, 

1 tbl of fresh dill (sub dried dill weed to taste), 

1 mini cucumber grated with water squeezed out using kitchen towel, 

s/p to taste For the Gyro: 

1 lb of fingerling potatoes chopped lengthwise & then quartered ( I used a crinkle cutter knife to get the ridges) , 

1 can of chickpeas drained, rinsed, & dried, 

1 tsp each of ground rosemary & oregano, 

1/2 tsp each of cumin, 

coriander, 

smoked paprika, 

onion powder,

 sea salt, 

1/4 tsp each of cinnamon, 

black pepper, 

garlic powder 1/8 tsp of cayenne (optional), 

1/4 cup olive oil, 

juice of 1/2 lemon

What you do:

1️⃣ First make tzatziki sauce, combine all ingredients, mix well. Place in fridge. 

2️⃣ Combine cut potatoes & chickpeas in a large mixing bowl

3️⃣ In a small mixing bowl combine spices, oil, & lemon. Mix well.

4️⃣ Pour oil mix over potatoes & chickpeas making sure it is well coated

5️⃣Place potatoes & chickpeas on a parchment lined large baking sheet, roast at 425 F for 25-35 Rotating & flipping half way through till crispy.

6️⃣Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added chopped red onions, cucumbers, tomatoes, & store bought vegan feta - and an yummmmmm💚💚💚

By @thevegansara

ive seen Charlie and Owen.. but guys..

Yeti is learning to skateboard before me 😹