Name: Five vegan middle eastern recipes from History - Ful Medames (Egypt)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 can (or 1.5 cups) cooked fava beans; 2 tbsp olive oil; 1 clove garlic, minced; 1 tsp cumin; Juice of 1 lemon; Salt to taste; Chopped parsley and tomatoes for garnish

Five vegan middle eastern recipes from History – Tabbouleh (Lebanon/Syria)

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A vibrant, parsley-forward salad rooted in Levantine tradition—Tabbouleh delivers fresh herbs, lemon, and bulgur in a naturally vegan, refreshing medley.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

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2 cups finely chopped fresh parsley
¼ cup fresh mint, chopped
2–3 ripe tomatoes, diced
3 green onions, thinly sliced
¼ cup fine bulgur wheat (soaked, not cooked)
Juice of 2 lemons
3 tbsp extra virgin olive oil
Salt to taste

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Instructions

Rinse bulgur and soak in warm water for 10–15 minutes until soft. Drain excess water.
Combine parsley, mint, tomatoes, onions, and soaked bulgur in a large bowl.
Add lemon juice, olive oil, and salt.
Mix gently and let sit for 10 minutes before serving.

Notes

Authentic Tabbouleh emphasizes parsley, not grains. Refreshing, nutrient-rich, and ideal for mezze, lunches, or as a detox-friendly side.

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 2g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Find it online: https://www.joyfulbiterecipes.com/vegan-middle-eastern-recipes/