Foul Recipe

Soak beans

Rinse the dried fava beans under cold water, removing any debris. Place beans in a bowl and cover with 6 cups of water. Soak at room temperature for 8–12 hours or overnight until rehydrated and slightly plump. Drain and rinse.

Cook beans

Transfer soaked, drained fava beans to a medium saucepan. Add 6 cups fresh water and 1.5 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook, partially covered, for 45–60 minutes until beans are very tender and skins begin to split. Skim foam as needed.

Optional skin removal

If you prefer a smoother texture, drain the cooked beans and let cool slightly. Pinch individual beans to remove outer skins, or press beans through a coarse sieve. This yields a creamier foul. Reserve some whole beans for texture if desired.

Prepare dressing

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander (if using), crushed red pepper flakes, and 1/2 tsp freshly ground black pepper until emulsified.

Combine beans and dressing

Place the cooked fava beans (whole and/or slightly mashed) in a mixing bowl. While beans are still warm, pour the dressing over them. Gently fold to coat, mashing about one-quarter to one-third of the beans with the back of a spoon to create a mix of creamy and chunky textures. Taste and adjust salt, lemon, or olive oil as needed.

Finish with herbs

Stir in 1/4 cup finely chopped fresh parsley into the dressed beans. Let the foul rest 10–15 minutes at room temperature to allow flavors to meld.

Transfer the foul to a shallow serving dish. Drizzle 2 tbsp extra-virgin olive oil over the top, sprinkle with 1 tbsp chopped fresh parsley and a pinch of crushed red pepper if desired.

Serve warm or at room temperature with lemon wedges and warm pita or crusty bread for scooping. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving and adjust seasoning if needed.