Falafel with tahini sauce for a Mid-East treat on Meatless Monday

If you're looking for a good online (vegan!) recipe bank, then the Humane Society's Meatless Monday recipe of the week is an excellent source; we made this week's falafel with the accompanying tahini sauce and served it in pita bread with fresh greens. Yum!

You will need:

3 25-ounce cans chickpeas (or 1 3/4 cup dried chickpeas)
5 cloves garlic
1 small onion
1 teaspoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper (or to taste)
1 cup plus 1 tablespoon Italian parsley leaves
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 cup plus 1 tablespoon lemon juice
2 tablespoons olive oil
Flour, as needed
Grapeseed oil for frying

If you're using dried chickpeas, cover in plenty of water and allow to soak for 24 hours, then drain, reserving some of the soaking liquid.

1. Wash the parsley and place the leaves in a large food processor.

Process until finely chopped.

2. Drain the canned chickpeas (or the once-dried chickpeas, if you used those and soaked them) and reserve a little of the liquid. Put them in the food processor.