Pita Pockets with Broad Beans and Tahini



  • 1can of broad beans (Foul) 

  • 1 medium onion

  • 2 tomatoes  

  • 1tbs olive oil

  • handfull of parsley  

  • 1/4tsp cumin  

  • sea salt, pepper  

  • 1 whole wheat pita

  • arugula or lettuce

  • tomato sliced

  • Red onion slices

Tahini Sauce 

  • 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 of the heat, sprinkle some fresh parsley and serve it with pita bread, tahini and some greens on the side.

To make tahini ( tahina in Egypt) 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. 

Cut the bread in half, warm it up in a toaster and fill it with beans and greens. Drizzle some tahini over and sprinkle with some raw onions.

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Sincerely V