Falafel in square flatbread (R'Gaif bread) with tahini sauce

Falafel

• 270 g dried lima beans
• 90 g dried chickpeas
• water, for soaking
• 4 spring onions/shallots, trimmed and cut into pieces
• 4 garlic cloves
• 6 sprigs fresh flat-leaf parsley, leaves only
• 4 sprigs fresh mint, leaves only
• 1 fresh red chilli, trimmed, cut into halves and deseeded
• 1 - 2 tsp salt, to taste
• ¼ tsp ground black pepper
• 3 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 ½ tsp ground cumin
• 1 tsp ground coriander

Tahini sauce

• 2 garlic cloves
• 3 sprigs fresh flat-leaf parsley, leaves only
• 150 g tahini
• 130 g water
• ¼ tsp salt
• 1 tbsp lemon juice
• ¾ tsp ground cumin

R'gaif bread

• 180 g water
• 2 tsp dried instant yeast
• 260 g plain flour, plus extra for dusting
• olive oil, for coating
• ½ tsp salt

Assembly

• sunflower oil, for frying (see Tips)