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 tsp cumin
- Juice from 1 lemon
- 2 tbsp 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. You can also fry the pita on the stove top for an even crispier version.
Put the chickpeas in a small pot with 1/2 cup of water and some salt, bring to a boil to warm them up, and then 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. You can also use a blender to mix everything.
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 with cilantro and chili flakes, and serve with additional pita.
Notes
Fatteh in Arabic means crumbs and is traditionally a breakfast dish that can be eaten any time of the day.
