Fatteh (spiced chickpeas with crispy pita and yogurt sauce) for air fryer
restaurant 5-6 portions
schedule 35 min
Cooking details
This recipe has been tested in a Newlux 5’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_altFor the yogurt sauce:
- task_alt1 cup plain whole milk yogurt
- task_alt2 to 3 tbsp. of tahini
- task_alt1 to 2 cloves garlic, finely chopped
- task_alt2 lemons, in juice
- task_altSalt
- task_altFor the chickpeas:
- task_alt3 pita breads
- task_altExtra virgin olive oil
- task_alt1 large jar of cooked chickpeas
- task_alt1 tsp. of ground cumin
- task_altSalt
- task_altBlack pepper
- task_alt1 chopped garlic clove
- task_alt2 green onions, chopped and white and green parts minced
- task_alt⅓ cup pine nuts.
- task_alt1 tsp. pepper (optional)
- task_alt1 tbsp. chopped parsley (for garnish)
step by step recipe
- We prepare the yogurt sauce with garlic: in a bowl we mix the yogurt, the tahini, 1 or 2 cloves of chopped garlic and the lemon juice. Season with a pinch of salt. Beat until well blended. If necessary, add a little water (1 tablespoon) to achieve a creamy consistency.
- Prepare the pita: brush both sides with extra virgin olive oil, then cut into small triangles.
- Next, we toast the pita triangles. Place them in the fryer basket at 180ºC until crispy and golden brown for 6/ 8 minutes. Remove and reserve.
- Place the previously strained chickpeas in a container suitable for the air fryer and add half a glass of water. Add cumin, a good pinch of salt, black pepper and 1 clove of chopped garlic. Cook at 150ºC, 5 minutes.
- When the chickpeas are ready and tender, sprinkle with a dash of extra virgin olive oil and half of the chopped green onions and mix.
- Next, put a container in the fryer, add a little oil and add the pine nuts. Cook at 170ºC, 6 min and stir halfway through cooking. Add pepper (to taste).
- To assemble the fatteh we place most of the crispy pita chips on a large plate or platter. Top the pita with about half of the cooked chickpeas, then add half of the garlic yogurt sauce on top to cover the chickpeas. Now, add the remaining pita and the leftover chickpeas. We bathe the mixture with the yogurt sauce.
- Finally, pour the toasted pine nuts on top and sprinkle with the remaining chopped chives. We serve immediately!
