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Vegan Greek Meatball Gyro with Tzatziki Sauce


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

Scale

Meatballs:

  • 2 tbsp olive oil (to cook meatballs)
  • 1 can of white beans (drained/rinsed)
  • 1/2 cup nuts, chopped
  • 1 cup slice mushrooms, chopped
  • 1 onion, chopped (finely)
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley
  • 1 1/2 tbsps fresh oregano (or 1tsp dried oregano)
  • Salt/Pepper as needed
  • 2 tbsps ground flax mixed with 3 tbsps water
  • 3/4 cup Panko

Tzatziki Sauce:

  • 1 cup plain vegan sour cream or yogurt
  • 1/2 cup english cucumber, sliced
  • 2 tablespoons lemon juice
  • 2 tbsps fresh dill, chopped (or 1/2 teaspoon dry dill)
  • 2 tsps garlic, minced
  • salt to taste

Other:

  • 1/2 cup thinly sliced red onion
  • 1 cup diced tomato
  • 1 cup sliced English cucumber
  • 1 cup arugula
  • 3 whole wheat flatbreads

Instructions

  1. Meatballs: Make the flax eggs, set aside. The mixture should be slightly thick.
  2. In a pan over medium heat add the diced onion and mushrooms with a lil olive oil and cook until translucent and mushrooms are slightly reduced in size. About 5 to 7 minutes. Now add the garlic, cook for 2 more minutes and set aside.
  3. Take all the prepped ingredients and combine in a large bowl with the remaining meatball ingredients mashing together. You want to have at least 75% mashed with some beans still there to hold everything together. Form Balls and set aside.
  4. In a large skillet heat the olive oil to med/high heat and cook the balls making sure to cook the entire ball 5-7 mins. The more balls on the pan the longer it takes to cook.
  5. Make the Tzatzki sauce: In a small bowl combine everything together, set aside.
  6. Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add arugula, Tzatziki sauce, and 2 meatballs. Top with sliced red onion, diced tomato, sliced cucumber, and additional Tzatziki sauce.

Notes

Other ingredients you can add: olives, lettuce, and my homemade tofu feta. Recipe on EDS!

Nutrition

  • Serving Size: 3-4
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