This Mediterranean falafel sandwich features warm, fluffy pita filled with hot falafel, crisp vegetables, and a drizzle of creamy vegan tzatziki for a fresh, satisfying meal.
These vegetarian gyros use falafel as the plant-based “meat” and are loaded with fresh vegetables for texture and flavor. They’re easy to assemble and make a great weeknight dinner or portable lunch.
If you prefer homemade tzatziki, a simple vegan version made with plant-based yogurt, grated cucumber, garlic, lemon, dill, and salt works beautifully. Use a store-bought tzatziki if you’re short on time.
Ingredients
Pita: Light, fluffy pita works best for holding all the fillings without tearing.
Falafel: Falafel makes a hearty, flavorful base for these gyros. It provides texture and plenty of plant-based protein. You can make falafel from scratch or use a store-bought cooked option—check the deli or frozen section for convenient choices.
Chickpeas: Roasted or warmed chickpeas add substance and additional protein. Toss them with a bit of olive oil, salt, pepper, and cumin and roast for a few minutes to deepen the flavor.
Lettuce: Any crisp lettuce, shredded, adds crunch and freshness.
Tomato: Use a ripe, juicy tomato sliced thin for a sweet, acidic contrast.
Cucumber: Long, thin cucumber slices add a cool, crisp element that pairs perfectly with tzatziki.
Onion: Thinly sliced red onion—fresh or quick-pickled—adds brightness and a touch of tang.
Tzatziki: Use store-bought or homemade vegan tzatziki to finish the gyros with a creamy, herby sauce.
See the recipe card below for quantities and full nutrition details.
Instructions
This recipe comes together quickly and is perfect for a plant-based meal that doesn’t sacrifice flavor. Prep the produce while you reheat the falafel so everything is ready at the same time.
1. Reheat falafel in the oven or on the stovetop until warmed through.
2. While the falafel heats, wash and prep the vegetables: shred the lettuce, slice the tomato and cucumber, and thinly slice or pickle the red onion.
3. Warm the pita for about a minute in the oven or on a dry skillet if you like it softer and more pliable.
4. Assemble: place the warmed falafel and chickpeas in the center of the pita, add lettuce, tomato, cucumber, and onion, and drizzle with about a tablespoon of tzatziki. Fold or wrap the pita and serve immediately.
Top Tips
These gyros are best eaten right away while the falafel is warm and the vegetables are crisp. If you need to store them, keep the hot components separate from the fresh ingredients to prevent sogginess.
Store falafel and roasted chickpeas in an airtight container for reheating; keep lettuce, tomato, cucumber, and tzatziki chilled. Assemble just before serving for the best texture and flavor.
Try other plant-based options that pair well with this style of sandwich, such as falafel bowls or cauliflower wraps.
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Veggie Sandwich
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Falafel Bowl
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Buffalo Cauliflower Lettuce Wraps
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Greek Orzo Salad
Vegan Gyro
A plant-based twist on the classic gyro: warm falafel, crisp vegetables, and creamy tzatziki wrapped in fluffy pita.
Ingredients
- 2 pitas
- 1 cup cooked falafel
- ½ cup chickpeas
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1 cucumber, sliced
- ½ red onion, thinly sliced or pickled
- 2 tablespoons tzatziki
Instructions
- Reheat the falafel in an oven or on the stovetop until warmed through.
- Wash and prep all produce according to the ingredient list.
- Warm the pitas briefly if desired, then place falafel, chickpeas, and vegetables in the center. Drizzle with tzatziki, fold the pita, and serve immediately.
Notes
These gyros are best served right away. If preparing ahead, store hot items (falafel and chickpeas) separately from fresh produce and tzatziki, then assemble just before serving to maintain texture.
Nutrition
Serving: 1 gyro — Calories: 638 kcal