Spicy Harissa Chickpea and Sweet Potato “Gyros” with Tzatziki
Traditional gyros are often filled with meat, fries, and tzatziki. Here, you’ll get a vegetarian twist on the original! It’s the perfect combination of spicy flavors from the chickpeas and sweet, caramelized notes from the sweet potatoes. The recipe serves 2, with extra fries and tzatziki for dipping on the side!
Recipe by: Home Cooking Collective
Ingredients
2 small Bako Sweet potatoes, about 8 - 12 ounces total
2 tablespoons extra-virgin olive oil, divided
½ teaspoon cornstarch
2 teaspoons garlic powder, divided
1/2 teaspoon kosher salt, plus more for seasoning
Black pepper
2 tablespoons tomato paste
2 tablespoons harissa paste
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 cup water
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
A pinch of hot sauce (optional, for extra heat)
For serving:
2 large pocketless pitas, preferably Greek-style pitas or “Gyro” bread, warmed
Tzatziki sauce (recipe below)
1 tomato, thinly sliced
1 cup shredded lettuce
½ medium red onion, thinly sliced
For the tzatziki:
1 cup Greek yogurt
1 Persian cucumber, grated
¼ cup fresh dill, chopped
1 large clove garlic, grated
Squeeze of lemon
Salt, to taste
Directions
Bake the fries: Set a rack in the bottom-third of the oven and preheat to 450°F. Peel the sweet potatoes, then cut into ¼-inch fries. Toss with 1 tablespoon olive oil, cornstarch, ½ teaspoon garlic powder, ½ teaspoon 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 the tomato paste, then add the harissa paste, and cook down for 1 - 2 minutes until the mixture turns dark red. Stir in the remaining 1 ½ teaspoons garlic powder, dried oregano, and cumin, and toast the spices for 30 seconds. Add the water and 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 a few drops of hot sauce if desired. Remove from the heat and set aside to cool slightly until warm but not hot.
Make the tzatziki: Combine all ingredients in a small bowl, 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, and red onion. 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!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.