Ful Medames Recipe

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Ful medames is a beloved Middle Eastern breakfast dish that’s naturally vegan and rich in plant-based protein. This hearty dish of cooked fava beans has been enjoyed for thousands of years throughout the Arab world.

What is Ful Medames?

Ful medames (also spelled foul modamas) are made from fava beans. They are slow-cooked until tender and creamy, then seasoned with olive oil, lemon juice, cumin, and other aromatics. Although traditionally served for breakfast, they make a satisfying meal anytime.

Ful medames are highly customizable and can be prepared in many ways. For a quick and easy recipe like this, use canned fava beans, which are available in all supermarkets. Alternatively, make it from scratch using dried fava beans instead.

Why You’ll Love This Recipe

• Packed with plant-based protein and filling
• Budget-friendly ingredients
• Quick and easy to prepare
• Highly customizable toppings
• Perfect for meal prep

Ful Medames Ingredients:

• Fava beans: canned fava beans
• Extra virgin olive oil
• Garlic
• Onion
• Lemon juice
• Tomatoes
• Tahini
• Fresh coriander
• Spices: cumin, coriander, chili powder, and smoked paprika
• Salt and pepper to taste
• For serving (optional): Diced tomatoes, Fresh parsley, Arabic bread & tahini

How To make Ful Medames:

• Heat olive oil in a pan, then add the diced onion to saute for 3 minutes.
• Add minced garlic and cook for 1 minute.
• Add all the spices, cook for 1 minute, then add diced tomatoes and cook for 5-7 minutes.
• Drain and rinse the fava beans and add them to the tomatoes. Mix for 5 minutes, then mash the beans.
• Add tahini, lemon, fresh coriander, season with salt and pepper. Let it cook for 5 minutes, then turn the heat off.

Serving Suggestions:

Serve hot in bowls. Drizzle with olive oil—top with freshly chopped parsley, diced tomatoes, and a drizzle of tahini.

Enjoy with warm Arabic bread for scooping. For an authentic experience, serve for breakfast with a side of fresh vegetables and olives.

Storing leftovers:

Ful medames can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed to reach desired consistency.

Recommended Recipes:

For more delicious plant-based breakfast recipes:

• Vegan egg sandwich.
• Apple pie oatmeal recipe.
• Zaatar manakish recipe.
• Eggs and potatoes recipe.

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚