Foul is definitely a staple in Egypt! Eaten for breakfast and sometimes for lunch or dinner by millions of Egyptians every day. It is sold on every corner of practically every street in Cairo. Made in every house almost every day. Every family has their own favorite way of cooking it and a way of eating it.
Typically it is eaten with local (baladi) flat bread and tahini.
This vegan recipe includes onion, tomato, and olive oil | image/Sincerely V
- 1 can of broad beans (Foul)
- 1 medium onion
- 2 tomatoes
- 1tbs olive oil
- handful of parsley
- 1/4tsp cumin
- sea salt, pepper
- arugula to serve (optional)
- 2tbs tahini
- juice of 1 lemon (or more)
- cold water
- pinch of cumin (optional)
- sea salt, pepper
- Drain and rinse the beans under running cold water. Dice the onion and tomatoes. Heat up the oil in a skillet and sauté the onions until slightly golden.
- Add cumin and sauté until fragrant. Add the tomatoes and season with salt and pepper.
- Sauté for few minutes until bubbly then add the beans. I usually smash some so it’s a mix of whole and mashed beans. Add a little water if it’s too dry.
- Cook for few minutes to let the beans soak up the flavors.
- Turn off the heat, sprinkle some fresh parsley and serve it with pita bread, tahini, and some greens on the side.
- Mix tahini with 1/4cup of water and lemon juice. It will turn thick and lumpy once you add water. Just keep whisking it until smooth. You may need more or less water depending on the quality of tahini. Start with less. Once you adjust the thickness of the sauce season it with salt and pepper and add a pinch of cumin if using.
Hungry for more salad recipes? This vegan Moroccan chickpea salad is served with a refreshing chili-lime dressing, which is simple to make and very nutritious, and also a good change if you’re growing tired of heavy, creamy salad dressings. By making your own salad dressing from scratch, you can avoid a lot of the sugar content found in store-bought versions (plus you get the bragging rights that comes with making anything from scratch). The salad itself is “bursting with flavor,” according to the recipe creator, and is “packed with nutrients.” Think: chia seeds, chickpeas, falafel, and almonds. They make for a protein-filled, pick-me-up vegan lunch idea.
You might also like this plant-based avocado grapefruit salad. It comes with miso ginger dressing, crunchy pumpkin seeds, and roasted pistachios, making it so colorful, juicy, refreshing, and good for you. It also only takes 15 minutes to make. Win!
For something a little more hunger-busting, try this chickpea salad sandwich. With protein-packed chickpeas, onion, celery, tomato, and greens, as well as dijon mustard and sesame seeds, this animal-free meal is sure to fill you up. In fact, it’s so good you’ll want to make it everyday.
This Moroccan Buddha bowl could be the answer to all your healthy, veggie-filled food cravings. It’s free from oil and makes for a nutritious lunch or dinner. The recipe includes cauliflower rice, which may sound complicated but can be simple to prepare. For some extra flavor on the rice, add a spice mix of cumin, paprika, coriander, cinnamon, and turmeric. You could also add tomato paste and vegetable broth for a more hearty veggie rice. The rice is complemented by chickpeas coated in paprika, cumin, carrots, and greens.
This recipe was republished with permission from Sincerely V.