Foole Sandwich In Pita Recipe

Name: Maha's Brunchs FOOLE SANDWICH IN PITA Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 pieces small pita pockets (6-8 inch); 1 cups plain yogurt (for vegetarian option) or dairy-free yogurt (vegan); 2 tbs extra virgin olive oil; 1 cups dried split fava beans or dried fava beans (soaked); 4 cups water (for cooking); 2 cloves garlic cloves, minced; 1 tsp ground cumin; 0.5 tsp ground coriander (optional); 2 tbs fresh lemon juice; 1.5 tsp salt; 0.5 tsp black pepper; 0.25 cups chopped fresh parsley; 0.25 cups chopped fresh cilantro (optional); 0.25 tsp red pepper flakes (optional); 1 medium tomato, thinly sliced or diced; 0.5 medium cucumber, thinly sliced; 0.25 medium red onion, thinly sliced; 0.5 cups pickled turnips or pickles (optional); 2 tsp crushed toasted pine nuts or sunflower seeds (optional); 1 tsp sumac (for sprinkling)

Inspired by Maha's Brunch

Time1h 30m

Serves4

Make Foole Sandwich In Pita Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pita & Assembly

4 pieces small pita pockets (6-8 inch)

1 cups plain yogurt (for vegetarian option) or dairy-free yogurt (vegan)

2 tbs extra virgin olive oil

Foule (Fava Bean) Filling

1 cups dried split fava beans or dried fava beans (soaked)

4 cups water (for cooking)

2 cloves Garlic cloves, minced

1 tsp Ground cumin

1/2 tsp ground coriander (optional)

2 tbs fresh lemon juice

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups chopped fresh parsley

1/4 cups chopped fresh cilantro (optional)

1/4 tsp red pepper flakes (optional)

Toppings & Garnish

1 medium tomato, thinly sliced or diced

1/2 medium cucumber, thinly sliced

1/4 medium Red onion, thinly sliced

1/2 cups pickled turnips or pickles (optional)

2 tsp crushed toasted pine nuts or sunflower seeds (optional)

1 tsp sumac (for sprinkling)

Method

Foule (Fava Bean) Filling

Soak and Rinse (if using dried whole fava)

If using dried whole fava beans, place 1 cup dried fava beans in a bowl and cover with 2 cups water. Soak at least 8 hours or overnight. If using split fava beans, a 30-minute rinse is sufficient. Drain and rinse before cooking.

Place the soaked and drained fava beans in a medium saucepan with 4 cups fresh water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam. Simmer, partially covered, until beans are very tender and breaking apart, about 45–60 minutes for whole soaked fava or 25–35 minutes for split fava. Add water as needed to keep beans submerged.

When beans are tender, drain most of the cooking liquid but reserve 1/2 cup in case you need to loosen the mixture. Transfer beans to a bowl or keep in pan off heat.

Mash the beans with a potato masher or fork until coarsely mashed but still a bit textured. For a smoother, spreadable consistency pulse briefly in a food processor leaving some texture (about 3–4 short pulses).

While beans are warm, stir in 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander (if using), 2 tbsp fresh lemon juice, 1.5 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Mix well. If mixture seems dry, add up to 1/4–1/2 cup reserved cooking liquid or water to reach a moist, spreadable consistency.

Fold in 1/4 cup chopped parsley and 1/4 cup chopped cilantro (if using). Taste and adjust seasoning—add more lemon, salt, or cumin as desired. If you like heat, stir in 1/4 tsp red pepper flakes.

Toppings & Assembly

Warm pitas briefly: preheat oven to 350°F (175°C) and heat pitas directly on the rack or a baking sheet for 3–5 minutes until pliable and lightly toasted. Alternatively, warm in a skillet over medium heat 30 seconds per side.

Make quick yogurt sauce: In a small bowl combine 1 cup plain or dairy-free yogurt with 1/2 tsp salt, 1 tsp lemon juice (optional), and 1 tsp olive oil. Stir to combine. This is optional but recommended for creaminess.

Cut each warmed pita pocket open along the top edge and gently open to form a pocket. Spread about 1/4 cup of the warm foule filling into each pita (adjust to taste).

Top each filled pita with 2–3 tablespoons yogurt sauce (or a drizzle of olive oil if skipping yogurt), sliced tomato, cucumber slices, a few slices of red onion, and about 2 tbsp pickled turnips or pickles if using.

Sprinkle each sandwich with a pinch (about 1/4 tsp) sumac and 1/2 tsp crushed toasted pine nuts or sunflower seeds for texture. Add extra chopped parsley or cilantro if desired.

Serve immediately while the filling is warm. Leftover foule can be refrigerated up to 3 days; warm gently and add fresh toppings before serving.