Falafel in Square Flatbread (R’gaif Bread) with Tahini Sauce

Tahini Sauce

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

R’gaif Bread

• 180 g water
• 20 g fresh yeast, crumbled
  of 1 heaped tsp dried instant yeast (10 g)
• 260 g strong white bread flour, plus extra for dusting
• ½ tsp fine sea salt
• oil, for greasing

Falafel

• 4 spring onions, cut in pieces
• 4 garlic cloves
• 5 grams fresh parsley
• 4 sprigs fresh mint, leaves only
• ½ fresh red chilli, deseeded
• 1 tsp baking powder
• 720 g tinned chickpeas, drained
• 1 tsp fine sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander

Finalising R’gaif Bread and Falafel

• 400 g strong white bread flour, plus extra for dusting
• oil, for frying