Ful Medames is a traditional, hearty breakfast stew of creamy fava beans and chickpeas dressed with fresh herbs, spices, tomatoes and olive oil. This vegan and vegetarian-friendly dish works well as part of a larger breakfast spread or as a mezze.
Serve with warm pita or taboon flatbread and fresh vegetables for a complete meal.
Table of Contents
- What is Ful?
- Egyptian Ful Medames vs Levantine Ful Medames
- Ingredients
- How to Make Ful Medames
- Expert Tips
- Recipe FAQs
- Other Levantine Breakfast Dishes
- Recipe Card
What is Ful?
Ful (also spelled foul, foul mudammas, or ful m’dammas) refers to fava or broad beans. Ful medames combines these beans—often mashed—to create a chunky, savory stew seasoned with olive oil, lemon, cumin, fresh herbs and diced tomato. It’s a filling, everyday dish enjoyed across the Middle East and North Africa and commonly served for breakfast.
The beans are usually mashed to a chunky texture and mixed with a bright dressing of olive oil, lemon and herbs. The result is a comforting, nutritious dish that is simple to prepare.
Egyptian Ful Medames vs Levantine Ful Medames
The recipe’s roots trace back to North Africa and Ancient Egypt, though many regions claim variations. Egyptian ful typically relies on fava beans alone, while Levantine versions often combine fava beans with chickpeas for added texture and flavor.
Both versions are hearty and traditionally served with warm flatbread and fresh vegetables. Ful is also a common element of a larger Levantine breakfast spread that may include labneh, hummus, roasted vegetables and eggs.
Popular accompaniments include warm Lebanese pita, taboon flatbread, pickled vegetables and a selection of dips and cheeses.
Ingredients
This recipe uses pantry staples and fresh produce. You likely have everything you need to make ful medames right now.
- Fava beans: Canned red or brown fava beans (smaller beans are more tender). You can use dried beans that have been cooked, but canned beans save time.
- Chickpeas: One can, added for texture and protein (optional if making the Egyptian-style version).
- Olive oil: Use good quality extra virgin olive oil for the dressing and finishing drizzle.
- Fresh herbs: Parsley is traditional. Cilantro can be used if you prefer.
- Spices: Ground cumin is classic—adjust to taste. Salt and black pepper to season.
- Lemon juice: Adds brightness and balances the richness. Lime works in a pinch.
- Tomato and optional aromatics: Diced tomato for the dressing; minced garlic and fresh hot peppers are optional but tasty.
See the recipe card below for exact quantities and full instructions.
How to Make Ful Medames
Step 1 — Boil: In a small pot over medium heat, add a can of fava beans and a can of chickpeas with their liquid. Bring to a gentle boil, then simmer 5–8 minutes until tender. Season with ground cumin, salt and pepper.
Step 2 — Mash: Mash about half the beans with the back of a fork or a potato masher to achieve a chunky consistency. Add a little cooking liquid if you want a looser texture.
Step 3 — Make the dressing: Combine diced tomato, chopped parsley, olive oil, lemon juice and optional minced garlic or chili in a small bowl. Season lightly with salt.
Step 4 — Mix: Stir half the dressing into the warm mashed beans and heat through for a couple of minutes. Taste and adjust seasoning.
Step 5 — Dress and serve: Transfer to a serving bowl, top with the remaining dressing, drizzle with extra olive oil and a squeeze of lemon. Serve warm or at room temperature with pita and fresh vegetables.
Expert Tips
- Cook dried beans if you prefer: Boiling or pressure-cooking dried fava beans and chickpeas works fine — a pressure cooker speeds things up.
- Texture options: For a smoother dip, pulse beans briefly in a food processor, but don’t over-process if you want a chunky finish.
- Garnishes: Add diced red onion, scallions, or a sprinkle of paprika or sumac for extra flavor and color.
Recipe FAQs
The recipe comes together quickly, but you can prep the vegetables ahead of time. Fully assembled ful is best served fresh or reheated gently.
Store in an airtight container in the refrigerator for up to 5 days. Rewarm gently on the stove or in the microwave before serving.
You can, but the color and texture will differ. Canned red or brown fava beans give the traditional appearance and convenience.
A potato masher or the back of a fork works well. If using an immersion blender, pulse carefully to keep a chunky texture.
Other Levantine Breakfast Dishes
How to make Labneh (Easy and Authentic)
Musabaha (Creamy Warm Chickpeas with Tahini)
Cheese Fatayer (Levantine Savory Hand Pies)
Cheese Manakish (Levantine Flatbread)
If you try this ful medames recipe, please leave a rating and comment — it helps others find and enjoy the dish.
Ful Medames (Levantine Chickpea and Fava Bean Stew)
Ingredients
- 1 can red or brown fava beans – 14 fl oz (398 ml)
- 1 can chickpeas – 14 fl oz (398 ml)
- ½ tsp ground cumin (adjust to taste)
- Kosher salt and black pepper to taste
Dressing
- 1 medium tomato, finely diced
- ¼ cup fresh parsley, chopped
- 1–2 hot peppers, minced (optional)
- 1 garlic clove, minced (optional)
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Extra olive oil and lemon juice to garnish
Instructions
- Boil. In a small pot over medium heat, add the fava beans and chickpeas with their liquid. Bring to a boil, then simmer 5–8 minutes until fork tender. Season with cumin, salt and pepper.
- Mash. Mash about half the beans with a fork or potato masher until chunky. Add a little water if needed for a looser texture.
- Make dressing. Mix diced tomato, parsley, olive oil, lemon juice and optional chili or garlic. Season lightly.
- Mix in. Stir half the dressing into the warm beans and heat through. Taste and adjust seasoning.
- Dress. Transfer to a serving bowl, top with remaining dressing, drizzle with olive oil and a squeeze of lemon. Serve with pita and fresh vegetables.
Notes
Refer to the photos above for step-by-step visuals.
Ingredient notes:
- Fava beans: Canned red or brown fava beans are recommended for convenience and traditional color.
- Olive oil: Use good-quality extra virgin olive oil for the best flavor.
- Herbs and spices: Parsley is classic; cumin is traditional and optional aromatics include garlic and hot peppers.
Other additions: red onion, scallions, or dried chili flakes. For an Egyptian-style version, use two cans of fava beans and omit the chickpeas.
Nutrition
Nutrition information is an approximation.
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