Fatteh

Name: Fatteh Recipe with Chickpeas and Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; ½ teaspoon cumin; ¼ teaspoon smoked paprika; 3 tablespoons olive oil; 2 cups pita bread, cut into small pieces; ½ cup dairy free yogurt; 2 tablespoons tahini; 2 cloves garlic, crushed; Juice of 1 lemon; ½ cup roasted or smoky almonds, chopped; ¼ cup fresh parsley, chopped; Salt to taste

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Fatteh is a layered Middle Eastern dish that combines crispy toasted pita bread, warm spiced chickpeas, and creamy tahini-yogurt sauce, finished with roasted almonds and fresh parsley. The contrast between crispy pita and creamy sauce makes it a textural standout.

🌍Mediterranean 🥗Dairy-Free

Total

20 min

Recipe Source

View original recipe

From Contentednesscooking · by Contentedness Cooking

12 Ingredients

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Instructions

1
Toast the pita bread:Cut the pita into bite-sized pieces. Toast or pan-fry in a drizzle of olive oil until golden and crisp. Set aside.
2
Warm the chickpeas:In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, cumin, smoked paprika, and a pinch of salt. Sauté for a few minutes until warm and fragrant.
3
Make the yogurt-tahini sauce:In a bowl, whisk together yogurt, tahini, crushed garlic, lemon juice, and a tablespoon of olive oil until smooth and creamy. Adjust seasoning with salt if needed.
4
Assemble the fatteh:Layer the toasted pita pieces in a shallow serving dish. Spoon the warm chickpeas over the top, then drizzle with the yogurt sauce.
5
Add toppings and serve:Finish with chopped roasted almonds and fresh parsley. Serve immediately while the pita is still crisp.

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Tips & Notes

Pro tips

Toast pita pieces until deeply golden and crisp—pale bread will absorb sauce and lose texture. Watch closely during pan-frying to prevent burning.
Warm the chickpeas just before assembly. Cold chickpeas will cool the yogurt sauce and compromise the dish's comfort-food appeal.
Whisk the yogurt-tahini sauce until completely smooth; any lumps of tahini will affect the texture. Taste and adjust salt before serving.
Assemble and serve immediately. The pita will gradually soften as it sits, so timing is key for the best textural contrast.

Substitutions

Dairy-free yogurt → regular Greek yogurt (thicker, tangier result)
Roasted almonds → toasted pine nuts or chopped walnuts (similar crunch and richness)
Fresh parsley → fresh mint or cilantro (brightens the dish with different herbaceous notes)

Storage & make-ahead

Store toasted pita in an airtight container up to 1 day. Refrigerate yogurt sauce separately for up to 3 days. Assemble fresh to order for best texture.

Common Questions

Can I use canned chickpeas for fatteh?

Yes, canned chickpeas work perfectly. Simply drain, rinse, and sauté with cumin and smoked paprika for a few minutes until warm and fragrant.

Can I make fatteh dairy-free?

Yes, this recipe uses dairy-free yogurt and tahini, making it naturally vegan-friendly. Use plant-based yogurt and check that tahini is dairy-free.

How do I keep the pita crispy in fatteh?

Toast the pita pieces until golden and crisp, then assemble and serve immediately. The yogurt sauce will soften the bottom layer, but the top stays crispy.

Can I prepare fatteh ahead of time?

Toast the pita and prepare the sauce ahead, but assemble just before serving to keep the pita crisp. Store toasted pita in an airtight container for up to 1 day.