Soak the dried chickpeas in a large bowl of water overnight (at least 12 hours). Drain and rinse thoroughly before use.

Roughly chop the cilantro, scallions, onion, and garlic.

In a food processor, add the soaked chickpeas and pulse until coarsely ground. Add the chopped herbs, onion, and garlic, and process until it forms a coarse, sticky mixture.

Sprinkle in the coriander, black pepper, paprika, and salt. While the processor runs, drizzle in the olive oil through the feed tube.

Move the mixture to a large bowl, stir in the chickpea flour and baking powder, and knead gently until it’s cohesive like a soft dough. Add a tiny splash of water if it feels too crumbly.

Heat your waffle iron to medium-high and coat the plates lightly with oil.

Scoop out small golf ball-sized portions of the mixture and compress them into compact mounds. Place one in each section of the waffle iron, close the lid, and cook for 5–7 minutes on one side.

Flip the waffle iron and cook an additional 5 minutes without peeking.

Use a silicone spatula to loosen the edges of the waffles and transfer them to a wire rack.