Vegetarian Gyro Bowl

Name: Vegetarian Gyro Bowl
Total time: 35 min
Yield: 2 servings
Ingredients: 425 g canned chickpeas; 30 g all-purpose flour; 35 g feta cheese; 2 g dried oregano; 0.5 tsp garlic powder; 3 g salt; 0.25 tsp black pepper; 30 ml olive oil; 75 g red onion; 1 ea bell pepper; 2 ea pita breads; 1 ea romaine lettuce heart; 120 g tzatziki

Recipe from Yumna | Feel Good Foodie · original post · full recipe on feelgoodfoodie.net

Crispy chickpea and feta bites with charred onions and peppers, served over lettuce and pita with tzatziki.

Serves 2 35 min

VegetarianLegumesMediterranean

Ingredients

canned chickpeas — drained425 g
all-purpose flour30 g
feta cheese — crumbled35 g
dried oregano — 2 tsp2 g
garlic powder0.5 tsp
salt — ½ tsp3 g
black pepper0.25 tsp
olive oil — divided30 ml
red onion — thinly sliced75 g
bell pepper — thinly sliced1 ea
pita breads2 ea
romaine lettuce heart

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 35 g Dairy-free feta instead of feta cheese
- 120 g Hummus instead of tzatziki
Mix the dairy-free feta into the chickpea mixture as written and spoon hummus over the bowls instead of tzatziki; timings are unchanged.
Gluten-free
- 30 g Chickpea flour instead of all-purpose flour
- 140 g Gluten-free pita bread instead of pita breads
Use the chickpea flour as written; the bites may need a minute more per side to set. Warm the gluten-free pita briefly in the pan.
Dairy-free
- 35 g Dairy-free feta instead of feta cheese
- 120 g Hummus instead of tzatziki
Mix the dairy-free feta into the chickpea mixture as written and spoon hummus over the bowls instead of tzatziki; timings are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

canned chickpeas · 425 g
all-purpose flour · 30 g
feta cheese · 35 g
dried oregano · 2 g
garlic powder · 0.5 tsp
salt · 3 g
black pepper · 0.25 tsp
olive oil · 30 ml
red onion · 75 g
bell pepper · 1 item
pita breads · 2 items
romaine lettuce heart · 1 item
tzatziki · 120 g

Method

In a medium bowl, combine the chickpeas, flour, feta, oregano, garlic powder, salt and pepper. Add 2 tablespoons of water and use a fork or masher to combine until well blended.
Scoop 1 tablespoon of the mixture and roll it into a small ball with your hands; makes about 14–15 bites.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the chickpea bites and cook until golden brown and cooked through, 4–5 minutes per side. Remove and set aside.
In the same skillet, increase the heat to medium-high and add the remaining 1 tablespoon of oil. Add the onion and pepper and cook until softened and charred, 5–7 minutes.
Assemble the bowls with lettuce and pita on the bottom of two bowls. Divide the chickpea bites, onions and peppers between them, then top with tzatziki.