The night before, add two cups of dried garbanzo beans (chick peas) to a bowl with 8 cups of water. Soak in cold water overnight. Drain and rinse in the morning. You can use canned beans that have been drained and rinsed but you should dry them with paper towels.
In a food processor, add your shallots and whiz up.
Add the garbanzo beans, parsley, garlic, sesame seeds, ground cumin, salt, ground coriander, chili powder and flour. Process until the mixture looks like a course meal. Place in the refrigerator for 30 minutes.
Following the directions of your waffle iron, place 1/3 cup of batter into your machine and cook. Remove warm waffle and set aside on parchment lined baking sheet. Spray waffle maker in between falafels and continue until batter is finished.
Dress waffles with hummus, shredded iceberg lettuce, cherry tomatoes, cucumber, chopped parsley and a drizzle of tahini.