Dinner

Ful Medames: Middle Eastern Spiced Mashed Fava Beans Recipe

ByBen Miller November 1, 2025November 1, 2025

Introduction

Ful medames is a comforting and hearty Middle Eastern dish made from slow-cooked fava beans blended with fragrant spices and fresh ingredients. It’s simple to prepare and perfect for a flavorful breakfast or light meal.

A white bowl filled with thick orange-brown curry that has visible chunks and a slightly creamy texture sits at the top, with a large piece of flatbread resting partially on the edge of the bowl. Below it, there is a white small bowl with three halved boiled eggs showing their bright yellow yolks, and beside it, a white bowl holding vibrant pink pickled cubes, pale green peppers, and a wedge of yellow lemon. All the bowls are placed on a soft blue fabric over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can fava beans (available online) or broad beans
1 small onion, finely chopped
2 garlic cloves, crushed
100ml olive oil
2 tsp ground cumin
1 tsp chilli flakes
2 large, ripe tomatoes, roughly chopped (or 200g can of chopped tomatoes)
½ lemon, juiced
2 tbsp tahini
2 tsp sea salt flakes

Instructions

Step 1: Drain the fava beans and rinse them well. Fill the empty, clean bean can with water and pour both into a saucepan. Bring to the boil to warm through, then remove from the heat.
Step 2: In a medium frying pan, gently fry the chopped onion and crushed garlic in most of the olive oil (reserve a few tablespoons) over medium heat for about 5 minutes until soft.
Step 3: Add the sea salt flakes, ground cumin, chilli flakes, and chopped tomatoes to the onion mixture. Stir to combine.
Step 4: Drain the beans, reserving some of the cooking liquid. Add the beans to the frying pan and cook over low heat for 30 minutes, stirring often. Add reserved cooking liquid if the mixture seems dry.
Step 5: Using a potato masher, mash the beans with the remaining olive oil, lemon juice, and tahini until you get a chunky, soft purée. If it splits, stir in a drop of cold water to bring it back together.

Tips & Variations

For a richer flavor, use homemade cooked fava beans if you have time instead of canned ones.
Add fresh herbs like parsley or cilantro on top for a bright finish.
Serve with warm pita bread and a drizzle of extra olive oil for an authentic experience.
If you prefer less heat, reduce the chilli flakes or omit them entirely.

Storage

Store leftover ful medames in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the texture if it has thickened.

How to Serve

The image shows a white bowl filled with a thick, creamy curry that has a mix of brown and orange colors and visible chunks of meat or vegetables, topped with a piece of lightly browned naan bread hanging over the edge. Below it, there is a white plate holding three halved boiled eggs with bright orange yolks and firm whites. Next to the eggs is a small blue bowl containing bright red pickled cubes, several greenish-yellow pepperoncini peppers, and a lemon wedge on top. The dishes are placed on a blue cloth with a white marbled texture under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried fava beans instead of canned?

Yes, but be sure to soak dried fava beans overnight and cook them thoroughly before starting the recipe, as this will affect cooking time and texture.

Is tahini necessary in this recipe?

Tahini adds creaminess and a subtle nutty flavor, but you can omit it if you prefer or substitute with plain yogurt for a different but delicious twist.