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Simple Fatteh (Pita with Herby Chickpeas and Yogurt)

This traditional fatteh recipe (fatte) is so easy to make in around 10 minutes, with just chickpeas, pita, protein (soy mince) , yogurt and spices.
Course Breakfast, Main, Snack
Cuisine Lebanese, Levantine, Mediterranean
Diet Vegan, Vegetarian
Freezer friendly No
Shelf life 1 Day
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 423kcal
Author Samira

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 cinnamon
  • 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)

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