In a large pot, add the soaked and drained fava beans. Cover with water and bring to a boil over medium heat. Reduce the heat to low and let the beans simmer for about 30-40 minutes until they are soft and easily mashed with a fork. Drain the beans, reserving some of the cooking liquid.

In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

Add the cooked fava beans to the pan with the onions and garlic. Stir in the ground cumin, ground coriander, paprika, and salt. Cook for another 2-3 minutes, allowing the flavors to meld together.

Transfer the cooked mixture to a blender or food processor. Add lemon juice and a small amount of the reserved cooking liquid. Blend until you achieve a smooth and creamy consistency. If needed, add more cooking liquid or water to reach your desired thickness.

Taste and adjust the seasoning if necessary, adding more salt or lemon juice to your liking.

Serve the vegan Egyptian Bessara warm, garnished with fresh chopped parsley and a drizzle of extra virgin olive oil. It can be enjoyed as a dip with pita bread or as a soup.