Rinse chickpeas. In a large bowl, immerse the peas with lukewarm water. Using your fingers, remove the skins; they will float to the top. Keep the water clean, and refill as many times as necessary. If you have an old-fashioned food mill [many people do not!], you may skip this step and use it to remove the skins. When complete, rinse and place peas in a food processor.
Blend chickpeas until smooth [with no other ingredients!]. When creamy, add in onion, parsley, flour, lemon juice, water, oil, tahini, sesame seeds, turmeric, salt, cumin, coriander, cayenne, baking soda, egg white and garlic. Mix thoroughly then refrigerate for 30 minutes.
Preheat waffle iron until smoking hot. Thoroughly spray both top and bottom with vegetable spray.
Dollop in falafel mixture; you'll need to "spread" it out over the iron to about 1 1/2" from edge. Since this mixture does not "rise" like a traditional waffle batter, don't be shy with this batter.
Close waffle iron and cook until outside is crisp and slightly crunchy; about 8 minutes. Since all waffle irons are different, start checking after about 4 to 5 minutes.
Serve with fresh hummus or tzatziki sauce. [See recipes above; in both cases, combine all ingredients in a food processor--- hummus should be creamy & smooth. The tzatziki should be smooth, but with texture]. Enjoy!