Gluten-Free Egyptian Ful Medames
By the Gluten Free Recipes team ·
A hearty and flavorful Egyptian classic, this Ful Medames features tender fava beans simmered in a rich, aromatic broth. Garnished with fresh herbs and a drizzle of olive oil, it's a satisfying and naturally gluten-free dish.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including fava beans, certified gluten-free vegetable or chicken stock, finely chopped yellow onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Egyptian Ful Medames: When preparing this soups and stews recipe, exercise caution with canned goods and stocks, as they can sometimes be processed in facilities that handle gluten. Always check for gluten-free certification and maintain a clean preparation area to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Egyptian Ful Medames: This recipe is naturally gluten-free, relying on fava beans as the base and avoiding any gluten-containing grains. Always ensure your stock is certified gluten-free.
Ingredients
- 2 cans fava beans, drained and rinsed (about 30 oz total)
- 1/2 cup certified gluten-free vegetable or chicken stock
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- salt and freshly ground black pepper to taste
Instructions
- 1
Heat the 2 tablespoons of extra virgin olive oil in a medium saucepan over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the drained and rinsed fava beans to the saucepan along with the ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beans evenly with the spices and cook for about 2-3 minutes, allowing the spices to bloom and become aromatic.
- 3
Pour in the certified gluten-free vegetable or chicken stock and bring the mixture to a gentle simmer. Reduce the heat to low, cover the saucepan, and let it cook for about 10-15 minutes, allowing the flavors to meld and the fava beans to soften further. You can gently mash some of the beans against the side of the pot with your spoon to create a creamier texture.
- 4
Stir in the fresh lemon juice and season generously with salt and freshly ground black pepper to taste. Continue to simmer uncovered for an additional 2-3 minutes, allowing the sauce to thicken slightly. The consistency should be hearty but not dry.
- 5
Ladle the Ful Medames into serving bowls. Garnish generously with chopped fresh parsley and cilantro, and finish with a drizzle of extra virgin olive oil. Serve immediately with gluten-free bread or your favorite gluten-free accompaniments.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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