Soak chickpeas for 12 hours in room temperature water.

Discard the soaking water.

Combine soaked chickpeas with lemon zest, confit garlic, cilantro, parsley, salt, olive oil, cumin, baking soda, sweet onion, and cardamom in a food processor.

Process the mixture until fully incorporated but still retaining some texture (not a paste).

Preheat waffle iron to the highest setting and generously spray with olive oil or cooking spray.

Form the falafel mixture into balls sized to fit your waffle plates.

Place the falafel balls in the waffle iron, but do not press all the way down, leaving a 1/4 inch gap.

Cook for 4-6 minutes.

To prepare the tahini sauce, mix tahini and warm water in a bowl.

Blend with a hand blender until smooth.

Add salt, lemon juice, cumin, and honey to the tahini mixture and blend again.

Slowly drizzle olive oil into the sauce while blending to emulsify.

Refrigerate the tahini sauce for an hour before serving.

Toss kale or mixed greens with olives, tomatoes, cucumber, and red onion.

Dress the salad with tahini sauce.

Place the falafel waffle on top of the salad.

Drizzle more tahini sauce over the waffle and serve immediately.