Soak the dried chickpeas in a large bowl of water overnight (at least 12 hours). Drain and rinse thoroughly before use.

Roughly chop the cilantro, scallions, onion, and garlic.

In a food processor, add the soaked chickpeas and pulse until coarsely ground. Add the chopped herbs, onion, and garlic and process until it forms a coarse, sticky mixture.

Sprinkle in the ground coriander, black pepper, paprika, and salt. While the processor runs, drizzle in the olive oil through the feed tube.

Move the mixture to a large bowl, stir in the chickpea flour and baking powder, and knead gently until cohesive like a soft dough. If it feels too crumbly, add a tiny splash of water. Set aside.

Heat the waffle iron to medium-high and lightly coat the plates with oil.

Scoop out small golf ball-sized portions of the mixture and compress them into compact mounds. Place them in the waffle iron, close the lid, and cook for 5–7 minutes on one side.

Flip the waffle iron and cook an additional 5 minutes without peeking.

Using a silicone spatula, loosen the edges of the waffles and carefully lift them to a wire rack to cool.