Step 1: Soak the Chickpeas

• Place dried chickpeas in a bowl, cover with cold water, and soak overnight (8–12 hours). Drain well.

Step 2: Make the Falafel Mixture

• In a food processor, pulse soaked chickpeas, onion, and garlic until broken down but not pureed.

• Add herbs, flour, spices, baking powder, and pulse again until just combined. Mixture should be chunky and cohesive.

Step 3: Cook the Falafel Waffles

• Preheat a waffle iron. Lightly grease if needed.

• Form the mixture into 6 patties, pressing them gently to hold shape.

• Place in waffle iron and cook for 5–10 minutes per waffle, depending on your machine. Waffles should be crisp and golden.

Step 4: Make the Zhoug

• Add cilantro, parsley, chiles, garlic, cumin, cardamom, and salt to a food processor.

• Pulse while streaming in olive oil. Add lemon juice to balance. Blend until smooth but not runny.

Step 5: Make the Harissa

• Remove seeds and stems from dried chiles. Soak in boiling water for 1 hour. Drain well.

• Roast red pepper directly over a gas flame until blackened. Steam in a paper bag, then peel and seed.

• Toast coriander, cumin, and caraway in a dry pan. Grind.

• Blend rehydrated chiles, roasted pepper, ground spices, garlic, olive oil, water, lemon, and salt until smooth.

Step 6: Quick Pickle the Kohlrabi

• Pack julienned kohlrabi into a glass jar.

• Bring vinegar, water, sugar, salt, peppercorns, and chili flakes to a boil.

• Pour over kohlrabi and let cool. Store in the fridge until ready to use.

Step 7: Make the Tahini Sauce

• Stir together tahini, lemon juice, water, garlic, parsley, cumin, cayenne, and salt.

• Adjust consistency with more water if needed. It should be pourable but not thin.

Step 8: Serve

• Serve falafel waffles warm with spoonfuls of Zhoug, Harissa, and tahini sauce.

• Top with pickled kohlrabi or serve on the side.