Walnut Meat Fatteh
A vegan take on a traditional Middle Eastern Fatteh, this delicious dish has a ground almond and flax flatbread base, loaded with a raw, spiced walnut ‘mince’, tahini yoghurt, tender chickpeas and sweet pomegranate seeds. The Fatteh is topped with aromatic fresh herbs and crunchy toasted pine nuts to serve. It makes for a great summer lunch and is perfect for sharing
Servings Prep Time
2people 38minutes
Cook Time
Servings Prep Time
2people 38minutes
Cook Time
For the pitta
  • 5.5tbsp warm filtered water
  • 2tbsp ground flax seed
  • 2tsp olive oil
  • 2tsp lemon juice
  • 1tsp tahini
  • 3/4tsp bicarbonate of soda
  • 2/3cup Ground almonds
  • A generous pinch of salt and black pepper to taste
For the walnut mince
  • 1tbsp fresh parsleyfinely chopped
  • 1 roasted jarred red bell pepper
  • 1 small garlic clove
  • 1tbsp diced red onion
  • 1tsp ground coriander
  • 1/2tsp ground cumin
  • 1/2cup walnuts
  • 1/4tsp cinnamon
  • A pinch of salt and pepper to taste
For the yoghurt
  • 2tbsp coconut milk yoghurt
  • 2tsp lemon juice
  • 1tsp tahini
  • 1 small garlic cloveminced
  • 1/2tbsp olive oil
  • A pinch of sea salt
For the chickpeas
  • 1tsp cumin seeds
  • 1/2tbsp chickpeasdrained and rinsed
  • 1/2tbsp olive oil
  • A pinch of salt to taste
To Serve
  • 1tbsp pomegranate seeds
  • 1tbsp pine nuts
  • 1/2tbsp fresh chopped coriander
  • 1/2tbsp fresh chopped mint
  • 1/2tbsp fresh chopped parsley
  1. Preheat the oven to 180 degrees Celsius, 160 for fan assisted and line a shallow oven tray with baking paper.
  2. To prepare the pitta breads, add the ground almonds, flax, bicarbonate of soda, salt and pepper to a mixing bowl. Stir well to combine.
  3. Add four tablespoons of warm water, the oil, Tahini and lemon juice. Stir well to combine until you have a thick paste.
  4. Add the remaining water and stir until you have a thick batter.
  5. Spoon half the batter onto the lined baking tray into an oval pitta shape about 5mm thick.
  6. Repeat with the remaining batter so you have two breads.
  7. Transfer to the oven to bake for 15 minutes, flip and bake for a further 15-20 minutes until golden brown all over. Set aside to cool.
  8. Whilst the flatbreads are cooking you can prepare the rest of the Fatteh. Add the rinsed chickpeas to a small pan and just cover with water. Simmer the chickpeas for five minutes or so until hot through.
  9. Whilst the chickpeas are cooking, add the cumin to a dry frying pan over a low heat and toast gently for a minute until fragrant.
  10. Drain the chickpeas and sprinkle over the toasted cumin and a pinch of salt. Drizzle with the oil and stir to combine. Add the pine nuts to the dry frying pan also over a low/medium heat and toast for a minute or two until lightly golden all over.
  11. To prepare the walnut ‘mince’ add all the ingredients to a food processor and pulse to combine until you have a chunky crumb consistency.
  12. Add all the yoghurt ingredients to a small mixing bowl and whisk together until smooth.
  13. To assemble the Fatteh, roughly chop the flatbreads into triangles and arrange across a large serving platter.
  14. Scatter over the seasoned chickpeas and top with the walnut mince.
  15. Add generous dollops of the tahini yoghurt.
  16. Scatter with the pomegranate seeds, fresh chopped herbs and toasted pine nuts to serve.
Recipe Notes

Keep the tartlets chilled before serving.