The most famous fuul-and-falafel place in Alexandria, around the corner from Saad Zaghloul Square. The menu is a single laminated card — fuul medames (slow-cooked fava beans), taamiya (Egyptian falafel made with fava beans rather than chickpeas), spiced cheese, salads, tahini, and fresh bread.
The fuul is rich and slow-cooked overnight; the taamiya is crisp outside and herby green inside (Alexandrian style uses parsley, dill, and coriander). Total cost for two: rarely more than 100 EGP. Service is brisk and the place is always busy — you may share a table or wait for one. Breakfast (8am–11am) is the peak experience; lunch is good but quieter. Mohamed Ahmed has been operating since the 1970s in essentially the same form. Cash only.