Ful Medames is a hearty and flavorful dish often enjoyed as a breakfast staple. This recipe combines the rich, earthy flavors of fava beans with the tangy marinara sauce and crispy falafel balls, creating a delightful combination of textures and tastes. Serve it warm with a bread basket for a complete meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Take a non-stick pan, add olive oil, and sauté the chopped onion until it sweats.
Add chopped tomatoes and cook until softened. Then, add the foul medames from the can.
Add marinara sauce and let it simmer. Adjust the seasoning as needed.
Once cooked, transfer the mixture into a serving bowl.
Fry the falafel balls in cooking oil until crispy and drain the oil completely.
For presentation, place 6 pieces of crispy falafel balls over the foul medames in the serving bowl.
Drizzle pepper tahini sauce over each falafel ball.
Garnish with fennel leaves and serve warm with the bread basket.
Ensure the falafel balls are drained well after frying to avoid excess oil.
Warm the bread basket slightly before serving for a better experience.
Adjust the seasoning to your taste, especially the salt and cumin powder.
Can I use fresh fava beans instead of canned foul medames?
Yes, you can use fresh fava beans, but they will need to be cooked and softened before adding to the recipe.
What type of bread works best for the bread basket?
A mix of pita bread, flatbread, or crusty rolls works well for this dish.
Can I substitute marinara sauce with another sauce?
You can use tomato sauce or a homemade tomato-based sauce as a substitute for marinara sauce.
How can I make the dish spicier?
You can add chili flakes or a dash of hot sauce to the foul medames mixture for extra heat.
Can I bake the falafel balls instead of frying them?
Yes, you can bake the falafel balls at 375°F (190°C) until crispy as a healthier alternative to frying.
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
...
