Let's break down this walnut-lentil gyro (which, since it gladly forgoes the spit-roasted meat, is more gyro-inspired than gyro-compliant):
- Walnut-lentil crumble: toasty walnuts are complemented by cooked lentils that have been sautéed at high heat so that they pop and crisp (a technique borrowed from Mark Bittman by way of Amanda Hesser), and everything is spiced with za'atar and cumin
- Flatbread: on sandwich bread, this dish would be an architectural nightmare (imagine lentils in your pants pockets); instead, a flexible flatbread (or a pita) helps keep the wriggly walnuts and lentils contained
- Spiced yogurt sauce: seasoned with lemon juice, za'atar, cumin, and garlic, it acts like glue, adhering the other components to the bread below
- Hummus: if you have it in the fridge, it adds creaminess (and protein)
- The fresh/sharp/vegetal accessories: arugula, pickled vegetables (I liked pickled beets, carrots, or onions), roasted red peppers
In the end, you have a complete meal that delivers the same satisfaction as a falafel-stuffed pita and as a roast beef sandwich, but that takes less time than either.
Feel free to swap the hummus for baba ghanouj (if you're using it at all); skip the arugula with a smattering of torn parsley and cilantro; replace lemon with lime; add grilled zucchini instead of roasted peppers; or forgo the sandwich altogether because you've eaten the walnut-lentil crumble with the serving spoon. —Sarah Jampel
For the spiced yogurt:
For the walnut-lentil crumble and assembly:
cooked green lentils
coarsely chopped, toasted walnuts
coarsely chopped flat-leaf parsley
lemon (you can use the last of the lemon from above!)
To make the spiced yogurt, mix together all of the ingredients in a bowl. Taste and adjust seasoning to your like.
To make the crumble, heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, reduce the heat to low, add sliced garlic and jalapeño, and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the cooked lentils to the pan along with the cumin and za’atar. Season with salt and stir to coat. Turn the heat back up to high and cook, stirring occasionally, until crispy and popping, 5 to 10 minutes. Lower the heat to medium-high, add the walnuts and the additional 2 teaspoons oil, and stir to coat. Cook for a minute or two more, until the walnuts are incorporated and warmed through. Add the parsley and a squeeze of lemon juice and stir to combine.
To assemble, spread a flatbread with hummus, if using, then smear with the spiced yogurt. Top with a handful of arugula, sliced roasted red peppers, and any pickles of your choosing. Spoon the walnut-lentil crumble over top. Fold up and eat.