Vegetarian Falafel Pitas Recipe of the Day for a Meat Free Monday

440g can chickpeas, drained and rinsed

2 garlic cloves, smashed

1 small onion

1/4 cup chopped parsley

2 tablespoons chopped mint

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon baking soda

3/4 teaspoon salt

juice 1 lemon

1 egg lightly beaten

3 tablespoons sesame seeds, toasted

1/2 cup sunflower oil

For serving: pita bread, sliced tomato, thinly sliced red onin, lettuce leaves and store-bought tahini sauce.

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl. Place remaining chickpeas in food processor with garlic, onion, herbs spices, baking soda, salt and lemon juice. Pulse to a thick, chunky paste about 30 seconds. Transfer to bowl with chopped chickpeas. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge for 30 minutes. Heat oil in a large pan. When oil shimmers, drop heaping tablespoons of batter into the pan and gently press in patties. Cook turning once until deep golden brown on both sides, about 4 minutes in total. Transfer to paper towel-lined plate to drain. Serve falafel with pita bread, sliced tomatoes and red onion, leaves and tahini dressing.