For foul, first cover the beans with a liter of water and soak for one night. Drain soaking water and boil in another liter of water for about 1 1/2 hours until cooked (it is best to let them steep).
Grind 3 tablespoons of the beans. Crush garlic. Chop the leaf parsley.
Cut tomatoes into quarters and remove seeds. Mix all ingredients and season. Refrigerate foul for one night.
Preparation Tip:
Serve foul with other mezze as an appetizer platter.