serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 x 400 g cans fava beans (see Note)
- 1 large red onion, finely chopped (or spring onion)
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp ground coriander
- ½ block crumbled Greek feta cheese
- 60 g baby rocket leaves
- 2 sliced boiled eggs
- 4 tamiya (Sudanese falafel)
- sliced Turkish bread, extra virgin olive oil, lemon wedges to serve
Instructions
- Open the tinned fava beans and drain and rinse the beans, reserving the bean liquid from the tins in a medium bowl.
- Transfer the drained beans to a large saucepan and place over medium-low heat. Add a little reserved bean liquid from the tins to the pan and stir until the beans soften and can be easily crushed – about 5 minutes.
- Scoop the beans into a heatproof bowl, with a little of the cooking liquid, then use a potato masher to lightly crush them. Fold through the red onion, cumin, black pepper and ground coriander.
- Divide the ful medames between plates and serve with feta, rocket, eggs, tamiya (Sudanese falafels) and Turkish bread. Drizzle with a little extra virgin olive oil and serve with lemon wedges on the side.
Note
If using dried fava beans, soak beans in water for at least 6 hours or overnight.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
