Simple Fatteh (Pita with Herby Chickpeas and Yogurt)

5 from 12 votes
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This traditional fatteh recipe (fatte) is so easy to make, involving just a few of my favorite ingredients; chickpea, pita, yogurt, and spices – including some soy mince for this delicious meat-free version!

A bow of homemade fatteh

The word ‘Fatteh’ literally translates to ‘crumbs’ and is a wonderful combination of toasted pita, chickpeas, a tangy yogurt sauce, and a protein – I’ve used soy mince to make this a vegan (or vegetarian chickpea recipe – depending on if you use plant-based yogurt).

I love love love this recipe and like to think of this ‘chickpea salad’ as the Levantine ‘nachos’ in my life. Not only is it incredibly quick to pull together, but it can be eaten as a snack, starter, breakfast or even alongside a meal. It’s yet another way to use leftover pita – much like we do in Lebanon with this Simple Traditional Lebanese Fattoush Salad. Waste not, want not – after all.

Homemade fatteh with chickpeas and yogurt

The best thing is – it’s so quick and easy to pull together because it’s mostly using leftovers and bits that time a couple of minutes to prepare – like the cooked chickpeas, pita, and leftover yogurt in the fridge. The only aspects that need any sort of ‘effort’ are cooking up the soy mince – and that only takes a few minutes. Plus, preparing the garlic yogurt mixture – which is basically just mixing a few ingredients.

Simple homemade Fatteh

The entire chickpea pita dish can quickly be pulled together in under 10 minutes (but can be as low as just a few minutes, if you’re using leftover protein too that just needs reheating) and never longer than 20 minutes!

The Recipe How-to

Needed:

Ingredients for fatteh

  • Cooked chickpeas, soy mince, pine nuts, garlic
  • Plain yogurt or almond yogurt
  • Salt and pepper, cinnamon, olive oil, dried mint, fresh parsley
  • Optional: lemon juice

The Steps:

Prepare the chickpeas. I used some of my pre-prepared frozen chickpeas and let them thaw out while I prepared the rest of the ingredients. I always recommend using dried chickpeas that you would cook yourself, rather than using the canned ones because they’re cheaper AND taste better.

You first need to soak them for 8 hours, then cook them for between 30-40 minutes. However, you can see the full how-to guide for all the tips and tricks.

Soaked chickpeas

Note* For this recipe, I add the chickpeas in plain. However, if you want more of a ‘spiced chickpea’, then you can chuck them into the pan while you’re cooking your soy mince and they’ll grab a little of the flavor and some slight crispness too. 

Begin by mixing the yogurt of your choice with the dry mint, salt, and smashed garlic.

Yogurt herbs and garlic

If you like the mixture a little runnier, add 1/4 to 1/2 cup of fresh water.

Yogurt dit

Next, heat the olive oil over medium heat and toast the pine nuts for a minute or two. Observe because it doesn’t take long for them to burn if left alone.

Add the soy mince along with the rest of the spices and cook for another 2-3 minutes, until cooked through entirely.

toasted pine nuts and soy mince

The next step is to prepare the toasted flatbread. I used my homemade pita and cut it down into pieces.

The pieces need to be arranged on a baking tray and grilled in the oven for a few minutes.

Keep an eye on them, so they don’t burn and toast for 2 minutes on each side, to achieve a crispy bread.

Finally, it’s time to assemble.

In a large bowl, first, add the chickpeas, then lay over the toasted pitas. Next, cover them with the yogurt dip, and add the soy mince/pine nuts mix. Lastly, top with some fresh parsley (and then promptly mess up the organization by mixing it all in together, if you’re me!).

Add an optional squeeze of lemon juice, if you like and voila – your chickpea fatteh is ready to eat.

Chickpeas fatteh

A few Notes/ Fatteh Variations

  • Add some tahini into the yogurt mixture, for an even creamier, hummus-like sauce.
  • You can swap out the protein for your choice of meat/meat-free alternative. You can even use roasted eggplant, for a different take on the dish.
  • If you want to pre-prepare this dish, then keep the ‘wet’ ingredient, i.e. the yogurt dip in a separate container. Mix it all, when ready. That way you won’t be left with soggy pita bread when it comes time to eat the dish.
  • I already mentioned above that you could add the chickpeas to the pan when frying the soy mince, for a lightly spiced, crispier version. However, you can also throw in a handful of leftover roasted chickpeas (recipe coming soon) for an even crunchier addition.
  • For added ‘zing’, you could also add some very finely chopped red onion (or add some to the pan when preparing the soy mince)

A bow of homemade fatteh

Other Recipes You Might Like

If Vegan and vegetarian chickpea recipes are what you’re looking for, then I’ve got your back. Perhaps you’d like a chickpea ‘soup’ dish like this Healthy Mixed Vegetable Chickpea Stew. Or perhaps, these Easy Rainbow Vegan Falafels 5-ways or the classic dish (with a twist) Rainbow Hummus 6 ways.

If you want more Lebanese/ Middle-Eastern inspiration, then you might like these Lebanese Spicy Potatoes Batata HarraSpinach Fatayer (Lebanese spinach pie), or perhaps these Simple Stuffed Makdous Recipe (cured eggplant).

If you have questions, ask them in the comments. I also love seeing your recipe recreations, so feel free to tag me on Instagram @Alphafoodie.

Simple Fatteh (Pita with Herby Chickpeas and Yogurt)

5 from 12 votes
By: Samira
This traditional fatteh recipe (fatte) is so easy to make in around 10 minutes, with just chickpeas, pita, protein (soy mince) , yogurt and spices.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings

Ingredients 
 

  • 1 cup chickpeas (cooked)
  • 1 cup plain yogurt (or almond yogurt)
  • 1 cup soy mince
  • 1 flatbread (link to homemade in the post)
  • 1 tBsp pine nuts
  • 1 garlic clove
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon powder
  • 1/4 tsp salt
  • 1 tBsp olive oil
  • 1/2 tsp dried mint
  • 1 handful fresh parsley optional

Instructions 

  • Prepare the chickpeas. I had some frozen ones and left them to thaw out while getting the rest of the ingredients ready. *
  • Mix the yogurt, mint, salt and smashed garlic.
    To make the dip more runny, add 1/4 to 1/2 cup fresh water.
  • Pan fry the pine nuts in the olive oil for 2 minutes.
  • Add the soy mince and spices and cook for another 2-3 minutes, or until cooked through.
  • Cut the flatbread into pieces and lay them on a baking tray.
  • Toast the bread in the oven, 2 minutes on each side.
    Keep an eye on it, so it doesn't burn.
  • Assemble the fatteh - add the toasted bread over the chickpeas, then cover with the yogurt dip, add the soy mins. Top with parsley.

Video

Notes

* You can use tinned, however, I definitely suggest prepping your own from dried chickpeas. Here is a full how-to guide, for all the tips and tricks. 
A few Notes/ Fatteh Variations:
  • Add some tahini into the yogurt mixture, for an even creamier, hummus-like sauce. 
  • You can swap out the Protein for your choice of meat/meat-free alternative. You can even use roasted eggplant for a different take on the dish. 
  • If you want to pre-prepare this dish, then keep the 'wet' ingredient, i.e. the yogurt dip in a separate container and mix it all together, when ready. That way you aren't left with soggy pita bread when it comes time to eat the dish.
  • I already mentioned above that you can add your chickpeas to the pan when frying the soy mince, for a slightly spiced, crispier version. However, you can also throw in a handful of leftover roasted chickpeas (recipe coming soon) for an even crunchier addition. 
  • For added 'zing' you could also add some very finely chopped red onion ( or add some to the pan when preparing the soy mince)
Course: Breakfast, Main, Snack
Cuisine: Lebanese, Levantine, Mediterranean
Freezer friendly: No
Shelf life: 1 Day

Nutrition

Serving: 1serving, Calories: 423kcal, Carbohydrates: 45g, Protein: 22g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 637mg, Potassium: 560mg, Fiber: 9g, Sugar: 10g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 206mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

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