Drain the chickpeas well and coarsely chop the onion. Add both to a food processor, like the thinkkitchen Easy-Chop Food Chopper, with cloves of garlic. Pulse to a coarse mixture.

Add oil, salt, all of the spices, flour and baking powder. Pulse ingredients, pushing down the mixture on the sides with a spatula to make sure it’s well combined.

Add in chopped parsley. Pulse a few times. Add the egg and mix with spatula.

Heat the waffle iron and spray or brush the surfaces with oil. When heated, place about ¼ cup of falafel mixture in a mound in the middle of the iron. Make sure not to cover the whole surface with the mixture because it will flatten and spread. Cook until the surface is golden brown. Repeat until no more mixture remains.

While the waffles are cooking, make the tzatziki. Cut the cucumber in half and seed with a small spoon. Dice into small pieces.

Mix the yogurt, garlic, salt, lemon juice and dill. Just before serving, stir in the diced cucumber. Serve the waffles hot with tzatziki, garnished with parsley and pomegranate seeds. Bon appétit!