Ful Medames is a classic, comforting Levantine breakfast stew made from creamy fava beans and chickpeas, dressed with fresh herbs, spices and tomatoes. This vegetarian and vegan-friendly dish can be served on its own or as part of a larger breakfast spread or meze. Serve warm with pita or flatbread and fresh vegetables for a satisfying 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
- Ful Medames Recipe
What is Ful?
Ful (also spelled foul or fūl) refers to fava beans, also called broad beans. Ful medames is a traditional dish where cooked fava beans are seasoned and lightly mashed to form a chunky, flavorful stew or dip. The beans are typically combined with olive oil, lemon juice, tomatoes, herbs and warm spices to balance the richness and create a bright, savory breakfast or brunch dish.
There are many spellings in English—Ful Mudammas, Foul Mudammas, Foul Medames, and others—but “ful medames” is the most commonly seen version. The texture is intentionally chunky rather than smooth, and the dressing of fresh tomato, parsley and lemon gives the dish its vibrant finish.
Egyptian Ful Medames vs Levantine Ful Medames
The dish is most often associated with Egypt, where it has a long regional history, but versions of ful are enjoyed throughout the Levant. In Egypt, ful medames is commonly made with fava beans alone. In Levantine recipes—such as those from Lebanon, Palestine, Jordan and Syria—it’s common to combine fava beans with chickpeas. Both approaches yield a hearty, protein-rich breakfast that pairs beautifully with bread and fresh vegetables.
Ful is usually part of a shared breakfast table that may include labneh, hummus-based dishes, fresh vegetables, eggs and bread. It’s filling, nutritious and easy to adapt to what you have on hand.
Ingredients
This recipe uses simple pantry and refrigerator staples. Most people will have everything they need to prepare it right away.
- Fava beans: Canned red or brown fava beans are convenient and tender; look for smaller beans rather than large varieties. You can use dried beans if you prefer to cook from scratch, but canned beans speed things up.
- Chickpeas: Canned chickpeas add texture and extra protein when used in the Levantine style.
- Olive oil: Use good quality extra virgin olive oil for flavor and richness.
- Fresh herbs: Parsley is traditional. Cilantro can be substituted or mixed in for a different aroma.
- Spices: Ground cumin adds a warm, earthy note. Adjust the amount to taste.
- Lemon juice: Fresh lemon brightens and balances the beans—lime can work in a pinch.
- Fresh vegetables and aromatics: Finely diced tomato, minced garlic (optional) and minced hot pepper are common additions.
See the recipe card below for exact quantities.
How to Make Ful Medames
Step 1 — Boil: In a small pot over medium heat, add the canned fava beans and canned chickpeas with their liquid. Bring to a simmer and cook gently for 5–8 minutes until tender. Season with ground cumin, salt and black pepper to taste.
Step 2 — Mash: Use the back of a fork or a potato masher to mash about half of the beans. Aim for a chunky, slightly runny texture—add a splash of water if needed.
Step 3 — Make the dressing: Combine finely diced tomato, chopped parsley, olive oil, lemon juice and optional minced garlic or hot pepper in a small bowl. Season lightly with salt.
Step 4 — Combine: Stir half the dressing into the mashed beans and warm through for 2–3 minutes. Adjust salt, pepper and lemon as needed.
Step 5 — Dress and serve: Transfer the beans to a serving bowl, top with the remaining dressing and finish with a generous drizzle of olive oil and an extra squeeze of lemon. Serve warm or at room temperature with pita, flatbread and fresh vegetables.
Expert Tips
- Cook dried beans if you prefer: If using dried fava beans and chickpeas, a pressure cooker or slow simmer will yield the best texture. Cooking times vary by bean age and size.
- For a smoother texture: Pulse half the beans briefly in a food processor and then combine with whole beans to keep some chunkiness. A potato masher or fork works well and gives a rustic finish.
- Adjust acidity and spice: Lemon and cumin are central flavors—start with smaller amounts and add more to balance the dish to your taste.
Recipe FAQs
This dish is quick to prepare and is best served fresh. You can, however, chop the vegetables and make the dressing ahead of time to save a few minutes.
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop or in the microwave, and refresh with a squeeze of lemon and a drizzle of olive oil before serving.
Fresh fava beans can be used, but the color and texture will differ from canned red or brown fava beans. Canned beans give more consistent results for this recipe.
An immersion blender can be used carefully, but only pulse briefly. The goal is a chunky dip rather than a completely smooth puree. A fork or potato masher is often preferable.
No, fava (broad) beans are a different legume than lima beans and have distinct flavor and texture.
Other Levantine Breakfast Dishes
Labneh (strained yogurt), a creamy tangy spread
Musabaha: warm chickpeas with tahini
Cheese Fatayer: savory Levantine hand pies
Manakish: flatbread topped with cheese or za’atar
If you try this Ful Medames or another Levantine recipe, please consider leaving a rating and comment on the original recipe page to help others discover it.
Ful Medames (Levantine Chickpea and Fava Bean Stew)
By Luay Ghafari
Ful Medames is a traditional, hearty and comforting breakfast stew of creamy fava beans and chickpeas dressed with herbs, spices and tomatoes. This recipe is both vegetarian and vegan and can be prepared as part of a larger breakfast spread or meze.
Servings: 4 | Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins
Ingredients
- 1 can red or brown fava beans (14 fl oz / 398 ml)
- 1 can chickpeas (14 fl oz / 398 ml)
- 1/2 tsp ground cumin (adjust to taste)
- Kosher salt and black pepper to taste
Dressing
- 1 medium tomato, finely diced
- 1/4 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
- Additional olive oil and lemon juice for garnish
Instructions
- Boil: In a small pot over medium heat, combine the canned fava beans and chickpeas with their liquid. Bring to a simmer and cook for 5–8 minutes until tender. Season with cumin, salt and pepper.
- Mash: Use a fork or potato masher to mash about half the beans, leaving a chunky texture. Add a little water if you prefer a looser consistency.
- Make the dressing: In a small bowl, mix the diced tomato, parsley, olive oil and lemon juice. Add minced garlic or hot pepper if using, and season with salt.
- Mix: Stir half the dressing into the mashed beans and warm through. Taste and adjust seasoning.
- Dress and serve: Transfer to a serving bowl, top with the remaining dressing, drizzle with olive oil and squeeze fresh lemon. Serve with pita and fresh vegetables.
Notes
Refer to the photos above for step-by-step guidance.
Ingredient notes: Canned fava beans (red or brown) are recommended for consistent color and tenderness. Use good extra virgin olive oil for the best flavor. Parsley is traditional; cilantro is an acceptable alternative. Cumin is a warm spice commonly used with ful; add to taste. Fresh lemon juice brightens the dish—use lime only if necessary. Garlic is optional.
Other additions you might like: red onion, scallions or dried chili flakes. To make a traditional Egyptian-style ful, use two cans of fava beans and omit the chickpeas.
Nutrition
Calories: 289 kcal | Carbohydrates: 39 g | Protein: 14 g | Fat: 10 g | Fiber: 11 g
Nutrition information is an estimate and should be used as a guideline.