Crispy Pitas with Chickpea and Yogurt Tahini Sauce! Also known as Fatteh! đ
Zuliya from @naturallyzuzu created this stunning plate! Check out her recipe below:
Ingredients
4-5 pitas, cut into wedges or use 6 cooked flour tortillas cut in wedges
1 tsp of olive oil
2 cans of chickpeas rinsed
1 tsp Salt
1 cup plain unsweetened vegan yogurt ( I used Kite Hill @kitehillfoods unsweetened almond yogurt)
4-5 cloves garlic, minced
1 teaspoon cumin
Juice from 1 lemon
2 tablespoons of good quality tahini paste
Chopped parsley or cilantro
Method:
1. Preheat the oven to 400 F
2. 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 even crispier version.
3. Put the chickpeas in a small pot along with 1/2 cup of water and some salt and bring it to boil to warm them up. Drain.
4. 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 your blender to mix everything.
5. Break up the toasted pita wedges a bit and arrange them in an even layer on the a serving platter, bowl, or casserole dish. Top with the warm chickpeas, then the vegan yogurt sauce. Sprinkle cilantro, chili flakes and serve with additional pita. Enjoy.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
âŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
âŁâ
To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
