Falafel Waffles with Yogurt-Tahini Sauce

Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, oil, 2 tablespoons lemon juice, cumin, 1/2 teaspoon salt and baking soda; process, adding water as needed, until the mixture is finely ground and just holds together. Set aside.

Whisk yogurt, tahini, the remaining 1 tablespoon lemon juice, za'atar, garlic powder and the remaining 1/8 teaspoon salt together in a small bowl. Set aside.

Place a baking sheet in the oven and preheat to 200 degrees F.

Coat both sides of an electric waffle maker with cooking spray. Heat on medium-high until hot. Place about 1/3 cup loosely packed chickpea mixture in the center of the waffle maker, patting it out with your fingers into a 2-inch patty. Cook until browned and crisp around the edges, about 3 minutes. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining mixture. Serve with the sauce.