Falafel in square flatbread (r’gaif bread) with tahini sauce

Tahini sauce

• 2 garlic cloves
• 3 stalks fresh flat-leaf parsley, leaves only
• 150 g tahini
• 130 g water
• 1 tbsp lemon juice
• ¾ - 1 tsp salt, to taste
• ½ - ¾ tsp ground cumin, to taste

R’gaif bread

• 180 g water
• 20 g fresh yeast
  or 1 heaped tsp dried instant yeast (10 g)
• 260 g plain flour, plus extra for dusting
• ½ tsp salt
• oil, for greasing

Falafel

• 4 spring onions, cut in pieces
• 4 garlic cloves
• 5 g fresh parsley
• 4 stalks fresh mint, leaves only
• ½ fresh red chilli, cut in halves and deseeded
• 1 tsp baking powder
• 720 g canned chickpeas, drained
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander

Finalising R’gaif bread and falafel

• 400 g plain flour, plus extra for dusting
• oil, for frying