Fatteh with Crispy Pita and Yogurt
A layered Middle Eastern breakfast dish with crispy pita bread, chickpeas, creamy yogurt sauce, and a drizzle of olive oil and spices.
20m prep + 20m cook4 servings
Contains dairyContains wheatContains sesameNUTS-free
400 cal|20g protein|45g carbs|15g fat|8g fiber
Ingredients
- 4 pieces Pita Bread
- 2 tablespoons Olive Oil
- 15 ounces Canned Chickpeas
- 2 cloves Garlic
- 2 cups Plain Yogurt
- 2 tablespoons Tahini
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/4 teaspoon Paprika
- 2 tablespoons Fresh Parsley
Instructions
- 1Preheat oven to 375°F (190°C). Cut pita bread into small squares and toss with 1 tablespoon olive oil. Bake for 8-10 minutes, or until crispy.
- 2In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chickpeas and garlic and cook for 5 minutes, stirring occasionally.
- 3In a bowl, whisk together yogurt, tahini, lemon juice, and salt.
- 4To assemble, layer crispy pita bread in a bowl, top with chickpeas, and drizzle with yogurt sauce.
- 5Garnish with cumin, paprika, and fresh parsley. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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