Falafel Waffles with Creamy Lemon Yogurt Slaw

Ingredients

• 6 tablespoons (87 grams) freshly squeezed lemon juice
• 6 tablespoons (90 grams) tahini
• 1/4 cup (50 grams) whole-milk Greek yogurt
• 3 tablespoons (42 grams) extra-virgin olive oil
• 2 tablespoons (42 grams) honey
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• Pinch ground cayenne
• 1/2 small head purple cabbage (575 grams)
• 1 small carrot (90 grams)
• 3 radishes (80 grams), halved and thinly sliced
• 1/2 red onion (95 grams), thinly sliced
• 1/2 cup (6 grams) fresh cilantro leaves, coarsely chopped
• 1/2 cup (7 grams) fresh Italian parsley leaves, coarsely chopped
• 1 3/4 cups (300 grams) dried chickpeas, soaked overnight and drained
• 1 cup (10 grams) fresh cilantro leaves, plus sprigs for garnish
• 1 cup loosely packed (12 g) fresh Italian parsley leaves, plus sprigs for garnish
• 1/4 cup (30 grams) all-purpose flour
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground cinnamon
• 3 cloves garlic, crushed
• 1 large egg
• 1 lemon, zested, plus 1 tablespoon lemon juice
• 1 medium onion (190 grams), coarsely chopped
• Olive oil spray, for the waffle maker
• Flaky salt
• Lemon wedges, for serving

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