Pronounced “fool,” this sensational veggie side is one of my favorites in the spring, when the fava beans are in season and especially fresh. Tossed simply with mashed garlic, olive oil, and lemon juice, Foul is a super-flavorful dish that just happens to be vegan, low-fat, gluten-free, and heart healthy! 
MAKES 6 SERVINGS
1 teaspoon sea salt
1 pound fresh fava beans, shelled, washed, and drained
3 garlic cloves
¼ cup extra-virgin olive oil
2 to 3 tablespoons freshly squeezed lemon juice
Fresh flat-leaf parsley leaves, chopped for garnish (optional)
Boston lettuce leaves, for scooping (optional)
Bring 8 cups of cold water to a rolling boil in a large pot over high heat and season with ½ teaspoon of the salt. Reduce the heat to medium and maintain a steady simmer. Submerge the beans in the hot water and cook, uncovered, for about 10 minutes until tender but still bright green. While the beans are cooking, fill a large mixing bowl with cold water and ice cubes.
Once the beans are cooked, drain them and transfer to the ice-water bath to stop the cooking process. While the beans are cooling, finely mash the garlic cloves into a smooth paste using a garlic press, or mortar and pestle. Stream the olive oil and lemon juice into the garlic paste mixing continually until a creamy consistency is achieved.
Drain the favas from the ice-water bath and remove the outer skins by gently squeezing each bean with your fingertips; the skin should pop right off. Put the beans into a large bowl, season with remaining ½ teaspoon salt, and pour in the garlic-lemon-olive oil mixture. Gently toss so that all of the beans are evenly coated.
Serve at room temperature with chopped parsley or lettuce leaves for scooping if you wish.
taboulie tip! Fresh fava beans are in season in the spring and early summer months, and typically can be found at fresh farmers’ markets. Select slender, smooth, and bright green bean pods that are approximately 5 to 7 inches long, firm, and filled out along the entire length, but not over-bulging.
