Lahm Beajeen

Koube Nyie

Falafel

• 1 lb. 1 1/2 oz. chickpeas, soaked
• 10 oz. tahini (sesame oil)
• 7 oz. lemon juice (about 4 lemons)
• 1 clove garlic mashed with salt
• 5 tbs. cold water (not quite 2 oz.)
• chopped parsley and paprika for garnish

Mash garlic with salt until fine. Drain chickpeas from water and stir into the mashed garlic. Mix well. Pour the mixture into a food processor. When it is well mashed, add tahini. Gradually add lemon juice. Run the entire mixture through the food processor until desired consistency in reached. Garnish with chopped parsley and paprika.