Most Syrian dishes never make it on a restaurant menu, and Lemony Fava Beans with Garlic and Cilantro (Ful Maqala) is one you’re lucky to try unless you’re invited into someone’s home. Whether my mom is serving hearty stews in the winter or a platter of grilled kebabs in the summer, there’s almost always a bowl of these on the table. Every family has their own touch, but ours has always leaned extra lemony. We love bright, citrusy flavors against rich, savory meats, with each bite adding a fresh burst of acidity to the plate.
In Syria, fresh fava beans are one of spring’s greatest treasures. The youngest beans are cooked whole, pods and all, in a hearty spring stew, while the more mature beans are shelled and used in dishes like this. My mom almost always makes it with frozen fava beans, making it easy to enjoy year-round. I was inspired by the fresh ones at the market, so that’s how I prepared it here. It can also be made ahead and served at room temperature, making it just as welcome at a family gathering as it is packed for lunch the next day.
At the Syrian Table
Syrian name: Ful Maqala (فول مقلّى)
Season: Spring
You'll usually find it: Family homes, not restaurants
Our family's touch: Plenty of lemon
Why You’ll Love Lemon Fava Beans with Garlic and Cilantro
Earthy fava beans, fragrant garlic, fresh cilantro, and plenty of lemon come together in a dish that’s herbaceous, vibrant, and surprisingly satisfying. With just a handful of ingredients and minimal prep, this is one of those recipes you’ll find yourself making again and again whenever you need an easy side that’s full of flavor.
Ingredients You'll Need
This recipe relies on just a handful of ingredients, so each one has a chance to shine.
Fava beans: Fresh fava beans are a springtime delicacy in Syria. If you can find them, they're well worth the extra effort of shelling. That said, my mom almost always makes this dish with frozen fava beans, and so do I. They're sweet, tender, and make this recipe possible year-round.
Garlic: Don't skimp here. Garlic is one of the defining flavors of this dish, mellowing as it cooks and infusing the olive oil.
Cilantro: Fresh cilantro adds an herbaceous flavor that pairs beautifully with the earthy fava beans. Chop both the leaves and the tender stems—they're packed with flavor.
Olive oil: Use a good-quality extra virgin olive oil. It isn't just for cooking; it becomes part of the sauce that coats the beans.
Lemon: Freshly squeezed lemon juice is essential. Add it at the end so its bright, citrusy flavor stays fresh and vibrant.
Method
If you're using fresh fava beans, begin by removing them from their pods. Bring a large pot of well-salted water to a boil and cook the beans until the skins are easily pierced with your fingernail. Depending on their size and maturity, this can take anywhere from 1 to 15 minutes. Frozen fava beans are usually lightly blanched already, so they'll cook much more quickly.
Heat the olive oil in a large skillet over medium heat. Add the fava beans, smashed garlic, and salt, stirring occasionally until the garlic softens and becomes fragrant. As the beans cook, they'll absorb the garlic-infused olive oil and become creamy and tender. If the pan begins to dry out, add a splash of water to loosen everything and prevent the garlic from sticking.
Remove the skillet from the heat and stir in the chopped cilantro and fresh lemon juice. Taste and adjust the seasoning as needed. Serve warm or at room temperature with plenty of pita bread for scooping.
Lemony Fava Beans with Garlic and Cilantro
Ingredients
- 1 kg/2 lbs shelled fava beans, fresh or frozen (about 2.6 kg/5 lb fresh with pods)
- 1/2 c olive oil
- 1 head garlic
- 1 tsp salt, plus more to taste
- 2 c chopped cilantro/coriander leaves
- 1-2 lemons
Instructions
- Boil the fava beans until the skin easily pierces with your fingernail. This will vary depending on the beans, 1-15 minutes, fresh tends to need longer. Transfer to an ice bath or a medium-sized bowl.
- In a large skillet set over medium-low heat, add olive oil, garlic, salt and fava beans. Cook, stirring frequently, until fully cooked through and flavorful, about 10-15 minutes. If at any point the garlic or fava beans are sticking to the pan, add 1/4 c of water to deglaze.
- Remove from the heat and stir in the cilantro/coriander leaves. Squeeze lemon over the top, combine, and adjust seasoning.
- Transfer to a serving platter to marinade the flavors and cool completely. You can also reserve in an airtight container and serve the next day. Take it out of the fridge 30-60 minutes ahead of time to allow to come to room temperature.
- Serve with pita bread.
If you enjoyed this recipe, I'd love for you to join my email list. It's where I share new recipes, seasonal favorites, and stories from my Syrian kitchen before they're posted anywhere else.
Serve It With
Lemony Fava Beans with Garlic and Cilantro (Ful Maqala) is incredibly versatile and can be served as part of almost any Syrian meal. Here are a few of my favorite ways to enjoy them:
Alongside grilled meats: Serve with grilled chicken, kibbeh seekh, or kafta for a bright, lemony contrast to the rich, smoky flavors.
As part of a mezze spread: Pair with hummus, labneh, muhammara, fresh vegetables, olives, and warm pita for a meal that's perfect for sharing.
For a light lunch: Scoop the beans up with warm pita, add a side of cucumbers and tomatoes, and finish with a drizzle of extra virgin olive oil.