Foul (Ful)
Fava Bean Breakfast

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Foul (Ful)

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Ingredients

Adjust Servings:
42 oz. Fava Beans 3 Cans (14oz. each)
15.5oz Chick Peas 1 Can
5 Clove of Garlic
1 Lemon Juiced
2 tb. Tahini Paste
1 tsp. Ground Cumin
1 tsp. Salt
.5 bunch Parsley
1 Tomato
for serving Olive Oil

Nutritional information

316
Calories
6.8g
Fat
1g
Sat. Fat
22.1g
Protein
35.2g
Carbs
2.9g
Sugar
167.6mg
Sodium
17.8g
Fiber
Features:
  • Gluten Free
  • Vegan
  • Vegetarian
Cuisine:

Foul is a Middle-Eastern vegan breakfast dish of cooked fava beans flavored with lemon juice, garlic and served with olive oil, chopped parsley & tomatoes.

  • 25mins
  • Serves 6
  • Easy

Ingredients

Directions

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This dish is also known as foul (or ful) medames. However, most often, it is simply referred to as “foul”. This recipe originated in Egypt, but has spread throughout the Middle-East. Each country has their own special twist to it, but the base is the same. Cooked fava beans with lemon, crushed garlic and cumin served with fresh vegetables and eaten with pita bread. Fava beans which are also known as the broad bean, make for a very nutritious breakfast. They have no saturated fat or cholesterol, and are packed with vitamins and lean protein. This breakfast dish is very popular in Lebanon. I have very fond memories of my first mornings of all my trips to Lebanon, when my grandfather would wake up early to pick up some fresh foul and all the fixings that come with it, along with manakeesh of course since no true Lebanese breakfast is complete without it.

Foul breakfast has a lazy reputation, as in once you eat it, you are ready for a nap! On the special Sunday mornings, my mother would make a foul breakfast (at 12/1pm might I add), afterwards we would all take over a couch and pass out too lazy to even clean up the breakfast table. In this Lebanese take on foul, which I have learned from my mother, I add chickpeas and tahini paste along with the basic ingredients. My mom also adds cayenne pepper for a spicy kick which takes this foul out of the park.

Foul (Ful)

Foul (Ful)

Course: Breakfast
Cuisine: Lebanese
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 316 kcal
Author: Iman

Foul is a Middle-Eastern vegan breakfast dish of cooked fava beans flavored with lemon juice, garlic and served with olive oil, chopped parsley & tomatoes.

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Ingredients

  • 3 14oz Canned Cooked Fava Beans
  • 1 15.5oz Chick Peas canned
  • 5 cloves Garlic
  • 1 Lemon juiced
  • 2 tb. Tahini Paste
  • 1 tsp. Ground Cumin
  • 1 tsp. Salt
  • .5 bunch Parsley
  • 1 Tomato
  • Olive Oil for serving

Instructions

  1. Add the fava beans with their liquid to a large pot. Drain and rinse the chickpeas, then add to the pot of fava beans. Warm on medium heat for 10 minutes. 

  2. Crush the garlic with a half teaspoon of salt. Juice the lemon. 

  3. Add the warmed fava bean and chickpea mixture to a serving bowl. Using the mortar you crushed the garlic with, mash the fava beans and chickpeas until about ½ to ¾ of the mixture is mashed. (based on your personal preference.) Add the crushed garlic, lemon juice, cumin, tahini paste, and salt. Mix to combine. 

  4. Add ½ teaspoon of cayenne pepper or any hot pepper for a kick. (Optional)

  5. Finely chop the parsley leaves and the tomato and set aside for serving.

  6. Serve the foul with a sprinkle of chopped parsley and tomatoes, and drizzle with olive oil. 


Steps

1
Done
10mins

Add the fava beans with their liquid to a large pot.
Drain and rinse the chickpeas, then add to the pot of fava beans.

Warm on medium heat for 10 minutes.

2
Done

Crush the garlic with a half teaspoon of salt. Juice the lemon.

3
Done

Add the warmed fava bean and chickpea mixture to a serving bowl.

Using the mortar you crushed the garlic with, mash the fava beans and chickpeas until about ½ to ¾ of the mixture is mashed. (based on your personal preference.)

Add the crushed garlic, lemon juice, cumin, tahini paste, and salt.
Mix to combine.

4
Done

Add ½ teaspoon of cayenne pepper or any hot pepper for a kick. (Optional)

5
Done

Finely chop the parsley leaves and the tomato and set aside for serving.

6
Done

Serve the foul with a sprinkle of chopped parsley and tomatoes, and drizzle with olive oil.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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