Vegan Fatteh with Crispy Pita and Tahini Sauce
Ingredients
- 4-5 pitas, cut into wedges or 6 cooked flour tortillas cut in wedges
- 1 tsp olive oil
- 2 cans chickpeas, rinsed
- 1 tsp salt
- 1 cup plain unsweetened vegan yogurt
- 4-5 cloves garlic, minced
- 1 teaspoon cumin
- Juice from 1 lemon
- 2 tablespoons tahini paste
- Chopped parsley or cilantro
Preparation
Preheat the oven to 400 F.
Put the pita wedges or tortilla wedges on a baking sheet, drizzle with some olive oil and bake for 10-15 minutes, until lightly browned and crispy. Remove from the oven and set aside.
Put the chickpeas in a small pot along with 1/2 cup of water and some salt and bring it to boil to warm them up. Drain.
Meanwhile, put the yogurt, garlic, cumin, lemon juice, tahini paste, and a pinch of salt in a large bowl and whisk until thoroughly combined.
Break up the toasted pita wedges a bit and arrange them in an even layer on a serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the vegan yogurt sauce. Sprinkle cilantro, chili flakes and serve with additional pita.
Tips
You can also fry the pita on the stove top for an even crispier version.
You can use a blender to mix the yogurt sauce ingredients.
Fatteh means crumbs in Arabic and is traditionally a breakfast dish that can be eaten anytime of the day.
