We enjoyed making Egyptian falafel so much last semester that we made another North African/Middle Eastern breakfast this week featuring fava beans called ful medames. The fava beans are cooked with onions, garlic, and cumin, then served mashed with flatbread and an array of sides such as hard-boiled eggs, onion, parsley, lemons, tomatoes, and yogurt.
This recipe requires some advanced preparation to cook the beans, but otherwise comes together very quickly. We had more time than usual to share the meal at the table. Many students took the opportunity to tell jokes and make each other laugh. During this difficult time when we must stay far apart, we look forward to being able to connect again in person over food in the near future.
