Walnut Meat Fatteh

This vegan take on a traditional Middle Eastern Fatteh has a ground almond and flax flatbread base, loaded with a raw walnut spiced ‘mince’, tahini yoghurt, tender chickpeas and sweet pomegranate seeds. The Fatteh is topped with aromatic fresh herbs and crunchy toasted pine nuts to serve.
This makes for a great Summer lunch, perfect for sharing!


For the pitta

  • 5.5 tbsp of warm water
  • 2 tbsp ground flax seed
  • 2 tsp of olive oil
  • 2 tsp of lemon juice
  • 1 tsp of tahini
  • 3/4 cup of ground almond
  • a generous pinch of salt & black pepper to taste

For the walnut mince

  • 1 tbsp of fresh parsley
  • 1 roasted jarred red bell pepper
  • 1 small garlic clove
  • 1 tbsp of diced red onion
  • 1 tsp of ground cumin
  • 1/2 cup walnuts
  • 1/4 tsp of cinnamon
  • a pinch of salt & pepper to taste

For the yoghurt

  • 2 tbsp of coconut milk yoghurt
  • 2 tsp of lemon juice
  • 1 tsp of tahini
  • 1 small garlic clove, minced
  • 1/2 tbsp of olive oil
  • a pinch of sea salt

For the chickpeas

  • 1 tsp of cumin seeds
  • 1/2 can of chickpeas, drained and rinsed
  • 1/2 tbsp of olive oil
  • a pinch of sea salt to taste

To serve

  • 1 tbsp of pomegranate seeds
  • 1 tbsp of pine nuts
  • 1/2 tbsp of fresh chopped coriander
  • 1/2 tbsp of fresh chopped mint
  • 1/2 tbsp of fresh chopped parsley


  • Preheat the oven to 180 degrees Celsius, 160 for fan assisted and line a shallow oven tray with baking paper.
  • To prepare the pitta breads, add the ground almonds, flax, bicarbonate of soda, salt and pepper to a mixing bowl. Stir well to combine.
  • Add four tablespoons of warm water, the oil, Tahini and lemon juice. Stir well to combine until you have a thick paste.
  • Add the remaining water and stir until you have a thick batter.
  • Spoon half the batter onto the lined baking tray into an oval pitta shape about 5mm thick.
  • Repeat with the remaining batter so you have two breads.
  • 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.
  • 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.
  • 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.
  • 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.
  • To prepare the walnut ‘mince’ add all the ingredients to a food processor and pulse to combine until you have a chunky crumb consistency.
  • Add all the yoghurt ingredients to a small mixing bowl and whisk together until smooth.
  • To assemble the Fatteh, roughly chop the flatbreads into triangles and arrange across a large serving platter.
  • Scatter over the seasoned chickpeas and top with the walnut mince.
  • Add generous dollops of the tahini yoghurt.
  • Scatter with the pomegranate seeds, fresh chopped herbs and toasted pine nuts to serve.