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Pita Gyros Two Ways - Falafel & Pork Kebab | Recipeish | Gustus Vitae

Gyros are a great team project to make or family meal to share - lots of different, delicious ingredients mean everyone can customize exactly to their liking, and there's no wrong way to do it. We made these with both falafel and pork kebab options as bases to build on, then went wild with cornichons, razor-thin onions, pickled radishes, purple cabbage, etc. etc. etc., all brought together with flavorful dollops of tzatziki and tahini. 

  • Yield: Serves 4-6
  • Time: 2-3 hours, including 1 hour unattended
  • Storage Notes: Best if enjoyed that day
  • Difficulty: Medium


  • Drain chickpeas, and thoroughly rinse. Add directly to a food processor, combining with all the other ingredients (no need to dice beforehand): cilantro, parsley, onion, Taste of Morocco, Granulated Garlic, California Sea Salt, spring onions, olive oil, and dill.
  • Pulse for 1-2 minutes to thoroughly combine.
  • Pour mixture into a bowl, cover, and allow to cool for at least 1 hour, ideally overnight.
  • For the kebabs, combine ground pork with Taste of Greece, Taste of Morocco, and California Sea Salt, folding to combine without overmixing. Use an EasyKabob or form on a skewer, and reserve in the fridge.
  •  About 1 hour before you're ready to serve, start getting everything going.
  • Preheat oven to 350F.
  • Make the tzatziki by mixing together yogurt, finely chopped dill, lemon juice, and California Sea Salt. Reserve.
  • Finely dice cornichons, bell pepper, lettuce, and artichokes, reserving in separate bowls, along with pepperoncini and tahini.
  • Finely chop cabbage into strips, and combine with a couple of spoonfuls of tzatziki, and reserve in a bowl.
  • On a foil-lined baking tray, brush both sides of the pita with olive oil, and sprinkle generously with Everything But The Avocado Toast
  • Pop pitas in the oven, and cook for 15 minutes, then remove and cover to keep warm.
  • Remove falafel mixture from the fridge, and prep a bowl with the flour.
  • Form falafel balls, briefly dredge in flour, and reserve on a baking tray.
  • Bring a large, high-walled cast iron pan up to high heat and add oil. 
  • Once to heat, carefully drop in falafel balls, 3-4 at a time to avoid overcrowding and to keep the heat up, and cook for 2-3 minutes per side.
  • Remove to dry on paper towels, and add the next batch.
  • Once the falafels are all cooked, briefly pan-fry the pork kebab: 3-4 minutes will be sufficient.
  • Arrange everything for your gyros.
  • For the pitas: slice off the top one 10th, then slice down the middle but not in half, splaying open. Recover to keep warm.
  • Have at it! There's no wrong way to make them - jostle for your favorite ingredients, drizzle some tahini and tzatziki over everything, and devour.