This easy authentic fatteh recipe brings together chickpeas, crispy pita bread, creamy yogurt, and roasted almonds for a Middle Eastern comfort dish full of flavor. Perfect for brunch, lunch, or dinner.
Table of contents
- A Flavorful Middle Eastern Classic
- Why You’ll Love This Chickpea Fatteh
- Best Occasions to Serve Fatteh
- Ingredients That Make All the Difference
- How to Make Fatteh (Step-by-Step Overview)
- What Makes This Fatteh Recipe Stand Out
- Expert Tips for Perfect Fatteh
- Frequently Asked Questions
- Delicious Variations
- What to Do With Leftovers
- Other Delicious Recipes
- Share Your Fatteh with Me!
A Flavorful Middle Eastern Classic
Fatteh is one of those timeless Middle Eastern dishes that feels both simple and luxurious. With layers of toasted pita, warm spiced chickpeas, and cool garlicky yogurt sauce, it’s the kind of meal that delights every sense.
This authentic fatteh recipe highlights the best of Levantine cooking—comforting, balanced, and bursting with fresh flavor. Whether you’ve tasted it in Lebanon, Jordan, or Syria, or you’re discovering it for the first time, this is a dish that instantly wins hearts.
Why You’ll Love This Chickpea Fatteh
Fatteh transforms everyday pantry staples into something special.
The crisp pita contrasts beautifully with the soft chickpeas and silky yogurt-tahini sauce. A hint of smoked paprika adds warmth, and the finishing touch of roasted almonds and fresh parsley gives this dish its irresistible crunch and freshness.
Every spoonful tells a story of traditional Middle Eastern home cooking—bright, textured, and satisfying.
Best Occasions to Serve Fatteh
In the Middle East, fatteh is often served for breakfast or brunch, but it’s equally delicious for a light lunch or dinner.
It works beautifully as part of a mezze spread, alongside hummus, baba ganoush, or tabbouleh. Because it’s easy to prepare and looks so inviting, it’s also a fantastic choice for gatherings and casual dinner parties—simple enough for weekdays, yet impressive enough for guests.
Ingredients That Make All the Difference
For the most flavorful fatteh, focus on freshness and texture. Canned chickpeas make preparation easy, but warming them with olive oil, cumin, and smoked paprika elevates their flavor instantly. The crispy pita bread provides the foundation and should be lightly toasted or pan-fried until golden. A creamy blend of yogurt, tahini, garlic, and lemon juice forms the signature sauce that ties everything together.
Finally, top your fatteh with roasted or smoky almonds and fresh parsley. These add a satisfying crunch and a burst of freshness that makes the dish complete.
You’ll need:
Chickpeas, cumin, smoked paprika, olive oil, pita bread, yogurt, garlic, tahini, lemon, roasted almonds, and parsley.
How to Make Fatteh (Step-by-Step Overview)
Begin by cutting your pita bread into small pieces, tossing them in olive oil and toasting them until crisp. In a skillet, warm the chickpeas with olive oil, cumin, and smoked paprika until aromatic. Meanwhile, prepare the sauce by whisking yogurt, tahini, crushed garlic, and fresh lemon juice until smooth and creamy.
To assemble, spread the toasted pita in a serving dish, spoon the warm chickpeas over the top, and drizzle generously with the yogurt-tahini sauce. Finish with chopped roasted almonds and a sprinkle of fresh parsley.
Serve immediately while the textures are at their best—warm chickpeas, crunchy bread, and cool sauce all in one bite.
What Makes This Fatteh Recipe Stand Out
Many traditional fatteh recipes can be rich or complex, but this version keeps things simple without losing authenticity.
The smoked paprika gives a subtle depth that complements the lemon and tahini beautifully, while the almonds add a nutty sophistication that takes it beyond the everyday.
It’s balanced, healthy, and packed with Middle Eastern flavor in every bite.
Expert Tips for Perfect Fatteh
For the most delicious results, assemble the dish right before serving so the pita stays crisp.
If you prefer a creamier texture, you can layer the sauce between the bread and chickpeas instead of drizzling it on top.
Adjust the lemon juice and garlic to your taste—the beauty of this dish is its flexibility.
Frequently Asked Questions
Traditionally, it’s served warm or at room temperature. The contrast between the warm chickpeas and cool yogurt sauce makes it especially enjoyable.
Yes! Toast the pita, make the sauce, and cook the chickpeas ahead. Store them separately, and assemble just before serving.
You can use lentils or white beans for a creative twist.
Simply use gluten-free pita or flatbread—it works perfectly.
Delicious Variations
Try adding roasted eggplant or grilled zucchini for a heartier version.
A drizzle of pomegranate molasses gives a beautiful sweet-tart contrast, and a sprinkle of sumac adds color and brightness.
You can even top it with caramelized onions or a spoonful of chili oil for a spiced-up twist.
What to Do With Leftovers
If you have leftovers, store the chickpeas and sauce separately in the fridge for up to two days.
Toast fresh pita when you’re ready to eat again and reassemble—it’ll taste just as good. Refresh with a little extra lemon juice and parsley for brightness.
Other Delicious Recipes
Share Your Fatteh with Me!
I love seeing your creations. If you try this fatteh recipe, share a photo on Instagram or Facebook and tag me. I’d be thrilled to see your version.
Don’t forget to leave a comment and a star rating below if you enjoyed it.
Your feedback helps others discover this recipe and inspires me to keep sharing authentic, easy Middle Eastern dishes made with love.
Fatteh
This easy authentic fatteh recipe brings together chickpeas, crispy pita bread, creamy yogurt, and roasted almonds for a Middle Eastern comfort dish full of flavor. Perfect for brunch, lunch, or dinner.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 3 tablespoons olive oil
- 2 cups pita bread, cut into small pieces
- ½ cup dairy free yogurt
- 2 tablespoons tahini
- 2 cloves garlic, crushed
- Juice of 1 lemon
- ½ cup roasted or smoky almonds, chopped
- ¼ cup fresh parsley, chopped
- Salt to taste
Instructions
- Toast the pita bread:
Cut the pita into bite-sized pieces. Toast or pan-fry in a drizzle of olive oil until golden and crisp. Set aside. - Warm the chickpeas:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, cumin, smoked paprika, and a pinch of salt. Sauté for a few minutes until warm and fragrant. - Make the yogurt-tahini sauce:
In a bowl, whisk together yogurt, tahini, crushed garlic, lemon juice, and a tablespoon of olive oil until smooth and creamy. Adjust seasoning with salt if needed. - Assemble the fatteh:
Layer the toasted pita pieces in a shallow serving dish. Spoon the warm chickpeas over the top, then drizzle with the yogurt sauce. - Add toppings and serve:
Finish with chopped roasted almonds and fresh parsley. Serve immediately while the pita is still crisp.
Notes
- For a richer flavor, drizzle with extra olive oil or a touch of pomegranate molasses before serving.
- To make ahead, prepare all components separately and assemble just before serving.
- Leftovers can be stored in the fridge for up to 2 days. Re-toast fresh pita for best texture when serving again.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 531Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1639mgCarbohydrates: 54gFiber: 16gSugar: 3gProtein: 35g