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+ servings

Ful Medames (Egyptian Style Beans)

Course Breakfast, brunch
Cuisine Mediterranean, middle eastern
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people


  • 2 cans Ful or mixed ful and chickpeas
  • 2 tbsp olive oil
  • ½ onion
  • 1 to mato large
  • 1 cup parsley chopped
  • ½ lemon Juice
  • cup water or reserved ful liquid
  • 1 tsp onion powder
  • 1.5 tsp cumin
  • ¼ tsp paprika
  • ½ tsp salt
  • Dash black pepper per preference
  • Extra olive oil for garnish


  • Start by finely dicing the onion and cooking in the olive oil on medium heat for 3-4 minutes
  • Drain and rinse the ful and chickpeas and place in a large plate. Mash well with a fork
  • Add the mashed ful and chickpeas to the pan and continue cooking for 5 minutes. Add all the seasoning and mix well
  • Dice the tomato and add to the pan. Mix well and continue to cook for a few minutes. Add the water if the mixture looks dry.
  • Taste and adjust for seasoning. Turn off the heat and add the lemon juice and chopped parsley. Mix well
  • Serve in a platter and garnish with tomato, parsley, and olive oil. Eat with pita bread and enjoy!