Fatteh is a layered Middle Eastern dish that stacks crispy pita chips, warm spiced chickpeas, and tangy garlicky yogurt sauce for a textural contrast that's both satisfying and simple to assemble.
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In a saucepan, combine the canned chickpeas with water and add cumin. Bring the mixture to a simmer over medium heat and let it cook for 10-15 minutes, allowing the chickpeas to absorb the flavors of the cumin. Once cooked, drain the chickpeas and set them aside.
Tear the pita bread into bite-sized pieces. Heat the olive oil in a pan over medium heat and toast the pita pieces until golden and crispy. Alternatively, you can toast them in the oven or air fryer at 350 degrees F for 5 to 8 minutes (keep an eye so they won't burn). If toasting in the oven or the air fryer, make sure to arrange them in one single layer.
In a mixing bowl, combine the yogurt with tahini, freshly squeezed lemon juice, minced garlic, salt, and pepper. Stir everything together until the ingredients are well incorporated and the sauce is smooth and creamy.
In a small skillet, heat a bit of olive oil over medium heat. Add the slivered almonds and toast them until they are lightly golden and fragrant. Keep a close eye on them as they can quickly burn.
Start by arranging the crispy pita chips in a single layer on a serving platter or individual plates. Next, spoon the spiced chickpeas over the pita chips, distributing them evenly. Then, drizzle the garlicky yogurt sauce generously over the chickpeas and pita chips. Finally, sprinkle the toasted slivered almonds over the top for added crunch and flavor.
Finish the fatteh by garnishing it with freshly chopped parsley for a pop of color and freshness. Serve the fatteh immediately while it's still warm.
Store cooked chickpeas and yogurt sauce separately in airtight containers for up to 3 days; crisp pita chips and toasted almonds in separate containers for up to 2 days. Assemble fresh to order.
air fryer (optional, for pita crisping) · small skillet (for toasting almonds)
Prepare the chickpeas, yogurt sauce, and toasted almonds in advance, but assemble the fatteh just before serving to keep the pita chips crispy.
Tear pita into bite-sized pieces and either pan-fry in olive oil until golden or bake in the oven or air fryer at 350°F for 5–8 minutes, arranging in a single layer to ensure even crisping.
Yes; use Greek yogurt or sour cream for creaminess, or replace tahini with hummus or a drizzle of sesame oil for a different flavor profile.
Yes, this recipe is fully vegetarian and can be made vegan by using dairy-free yogurt and omitting the almonds or using seeds instead.
Simmer for 10–15 minutes over medium heat to allow the chickpeas to absorb the cumin flavor, then drain before use.
