Spelt does take some getting used to, not in taste but in the amount of liquid it needs, specifically less. It creates a much stickier dough and doesn't rise as much as wheat since it has less gluten than wheat flour. So experimenting has been happening and happily these spelt flatbreads turned out swimmingly!
The trick to making great falafel is to only soak the chick peas, Do Not Cook Them! And then make the mixture and allow it to sit in the refrigerator for at least a couple of hours; this helps it stick together. Of course this requires a little planning ahead, but then all you have to do is bake them and you can make the flatbread while the falafels are in the oven! Easy peasy!
Don't be daunted by what appears to be a long recipe to follow, it includes the falafel and tahini dressing as well. As for the veggies on the falafel, it's simply chopped tomatoes, cucumber and shallots. Vary that as you like.
I am linking this post to My Legume Love Affair, a fun blog event that Susan of The Well Seasoned Kitchen created and Lisa of Lisa's Kitchen now continues. Legumes have always been a favorite of mine but with my increased cooking of Indian cuisine, they are a weekly staple. This of course is Eastern Mediterranean in origin but the chick peas/ceci/garbanzo is still one of my all time favorites!