Start by soaking your dried chickpeas in a large bowl of water overnight (at least 12 hours). They’ll expand as they absorb water, so use plenty of water to fully submerge them. Drain and rinse thoroughly before use.

Roughly chop the cilantro, scallions, onion, and garlic. This helps your food processor blend everything more smoothly.

In a food processor, add your soaked chickpeas and pulse until coarsely ground. Toss in the chopped herbs, onion, and garlic, and process until it forms a coarse, sticky mixture. Stop every so often to scrape down the sides for an even blend.

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

Move the mixture to a large bowl, sprinkle in the coriander, black pepper, paprika, and salt. Stir in the chickpea flour and baking soda, and knead gently until it’s cohesive like a soft dough. If it feels too crumbly, add a tiny splash of water. Set aside.

Heat your waffle iron to medium-high (or follow your iron’s instructions for crispy waffles). Use a kitchen brush to coat the plates lightly with oil—this ensures an even, golden crust.

Scoop out small golf ball-sized portions of the mixture and gently compress them into compact mounds. Place one in each section of the waffle iron, close the lid, and let them cook for 5–7 minutes on one side. Flip the waffle iron and cook an additional 5 minutes without peeking too early, or the waffles might break apart.

Using a silicone spatula, loosen the edges of the waffles, then carefully lift and transfer them to a wire rack. This prevents soggy bottoms while they cool slightly. If you encounter a stubborn waffle, use a wooden skewer to release it from the grooves gently.