For the Falafel Waffles

1. Soak the chickpeas 8 hours or overnight in cold water. Drain.
2. Combine the soaked chickpeas, onion, and garlic in a food processor. Pulse until blended but not pureed. Add the parsley, cilantro, flour, salt, cumin, coriander, baking powder, black pepper, and cayenne and pulse until just combined.
3. Heat your waffle machine. Form the chickpea mixture into six patties, gently pressing together so they hold together. Place patties in the waffle machine, lower the lid, and cook anywhere from 5-10 minutes, depending on your machine. The falafel is done when it is golden brown and crispy.

For the Zhoug

1. Add the cilantro, parsley, chiles, garlic, cumin, cardamom, and salt to a food processor.
2. Pulse while streaming in the olive oil, then add a squeeze of lemon juice to balance. Blend until smooth but not runny.

For the Harissa

1. Remove the seeds and stems from the dried chiles, then soak in boiling water for 1 hour. Drain well.
2. Roast the red bell pepper directly over a gas flame until blackened, then steam in a paper bag before peeling and seeding.
3. Toast the coriander, cumin, and caraway seeds in a dry pan, then grind.
4. Blend the rehydrated chiles, roasted pepper, ground spices, garlic, olive oil, water, a squeeze of lemon juice, and salt until smooth.

For the Pickled Kohlrabi

1. Pack the julienned kohlrabi into a glass jar.
2. Bring the vinegar, water, sugar, salt, peppercorns, and red pepper flakes to a boil.
3. Pour the brine over the kohlrabi and let cool. Store in the fridge until ready to use.

For the Tahini Sauce

1. Stir together the tahini, lemon juice, water, garlic, parsley, cumin, cayenne, and salt.
2. Adjust the consistency with more water if needed; it should be pourable but not thin.

To Serve

1. Serve the falafel waffles warm with spoonfuls of Zhoug, Harissa, and tahini sauce.
2. Top with the pickled kohlrabi, or serve it on the side.