Chickpea shawarmas and fries for dinner tonight! Roasted up some potato wedges and chickpeas (both tossed with smoked paprika, cumin, garlic powder, and oregano), made a tzatziki sauce (creme fraiche since I was out of yogurt, plus fresh dill, shredded cucumber, garlic, and lemon), and halved a bunch of sweet lil grape tomatoes. Stuffed the chickpeas, tomatoes, and tzatziki in the softest pita, and served the fries on the side. SO good!!!

Preheat oven to 425. Slice two russet potatoes into fries or wedges. Place in a bowl with a few TB olive oil and (all approximate, to taste) 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Toss to coat evenly (I just use my hands for this!). Spread out on a large baking sheet so that they are in one layer — no overlapping, and try to space out so not touching. This will help them crisp up! Sprinkle with a big pinch or two of salt.

In the same (now empty, but no need to rinse) bowl you tossed the potatoes in, add one can of drained, rinsed chickpeas. Depending on how much oil/spices remain from the potatoes, add in another glug of olive oil and about 1/2-1 tsp of the same spices you used for the potatoes, plus a pinch of salt. Spread out on a separate baking sheet in one even layer.

Position oven racks to be in the top and bottom thirds of the oven. Place both baking sheets in the oven (potatoes on the bottom rack), and roast for 15 minutes. Flip potatoes over so that they brown evenly, and give the chickpeas a toss. Place both sheets back in the oven for another 15-18 minutes. My fries were perfectly crisp and tender at this point, but if you cut them into very thick wedges they may need a bit more time. The chickpeas will be very crispy and addicting!

While your potatoes and chickpeas are in the oven, make the tzatziki sauce! Normally I would have used Greek yogurt for this, but I was out! Luckily I had a 5 ounce container of creme fraiche, and it ended up being SO GOOD — I recommend it! First, grate about 1/3-1/2 of an English cucumber into into a fine-mesh sieve or colander using the large holes on a box grater (remove seeds first if desired). Let drain while you prep the rest of your ingredients. (Note: I would have preferred more sauce than this, but I only had the small container of creme fraiche. Use however much yogurt or creme fraiche you want, but adjust the amount of cucumber to your tastes.) Put your creme fraiche (or Greek yogurt) in a bowl, and grate in one garlic clove using a microplane (or just mince it). Add a pinch of salt, about 1 TB of lemon juice, and a few TB minced fresh dill (you can also use a few tsp dried dill, but I love fresh!). Stir well. Squeeze any excess liquid out of the cucumber then add to the sauce and combine. Let sit in the fridge while the potatoes and chickpeas finish roasting.

Finally, chop any fresh veggies you want to add to your wraps. I only had tomatoes (I halved about a pint), but extra cucumber, picked peppers, romaine lettuce, etc. would all be great.

Once the potatoes and chickpeas are out of the oven and crispy, it’s time to assemble the wraps! Take a pita and add a big spoonful or two of chickpeas plus a handful of your chopped veggies. Top with a drizzle of the tzatziki sauce. Serve the fries on the side (I dipped them in the tzatziki!).