Vegetarian Gyros

This vegetarian gyros is so good! You barely notice there is no meat: the meatballs sit beautifully among the rest of the filling.

It is fireworks in the mouth. Give it a try, you will be won over!

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What you need to make this vegetarian gyros:

Pita breads — brushed with oil and za'atar, then baked, they form the warm, fragrant base of the gyros.
Lentil and black bean meatballs — the protein-packed filling that stands in for meat, made ahead (see the recipe).
Tzatziki sauce — brings freshness and creaminess to each pita (see the recipe).
Tomatoes — sliced, they add freshness and a touch of acidity.
Pea shoots — for crunch and colour in the filling.
Curly lettuce — the crisp base everything else sits on.
Lemon — its juice goes on last, just before serving, so the filling does not go soggy.
Fresh mint — brings a freshness that cuts through the meatballs.
Fresh dill — rounds out the mint with a herby note.
Olive oil — used to brush the pitas before they go in the oven.
Za'atar — dusted over the pitas, it's what gives them their distinctive scent.
Paprika — a touch of colour and flavour, on the pitas and at the very end of assembly.
Salt — seasons the lettuce and the pitas.

Why this vegetarian gyros must be on your menu!

Meatless, but you would never guess: The lentil and black bean meatballs blend perfectly into the rest of the filling.
It is fireworks in the mouth, well worth trying.
A complete meal: Packed with vitamins between the lettuce, tomatoes, pea shoots, mint and dill.
And above all, easy to make.
It's ready-ahead friendly: The meatballs and tzatziki can both be made in advance, and the meatballs freeze very well.
Final assembly then takes only minutes.
Ready in thirty minutes: Twenty minutes of prep, ten minutes of cooking.
The pitas bake gently to stay warm and fragrant without drying out.

Vegetarian Gyros

Za'atar-toasted pitas filled with lettuce, tomato, lentil meatballs and tzatziki, lifted with mint, dill and lemon.

Prep 20 min

Cook 10 min

Total time 30 min

Course: Main course Cuisine: Greek Keyword: Vegetarian gyros Calories:

Ingredients

Servings: 6 servings

Instructions

Slice the tomatoes. Separate the curly lettuce into leaves. Finely slice the mint and dill. Set aside.
Preheat the oven to 120 °C (248 °F).
On a large tray lined with parchment, lay out 3 pita breads. Brush them with oil, then dust with za'atar, salt and paprika.
Bake for 5 minutes, then repeat with the other 3 pitas.
Straight out of the oven, lay the warm pitas out on plates.
Spread 2 to 3 lettuce leaves over each pita, then 2 tomato slices, and add a little salt.
Carry on with 2 lentil and black bean meatballs per pita.
Drop on 2 tablespoons of tzatziki sauce.
Scatter over mint and dill. Finish with a little lemon juice and a pinch of paprika. Serve at once.

Nutrition (per serving)

Tips

Make the meatballs and the tzatziki ahead: assembly then takes only minutes.
Toast the pitas in batches of 3: they need to be served warm, and cool quickly.
The oven is deliberately low, at 120 °C: any hotter and the pitas turn brittle instead of staying soft.
The lemon juice goes on last, just before serving, so the filling does not go soggy.

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