In a food processor, pulse chickpeas until finely ground but not puréed. Add onions, garlic, baking powder, cornstarch, lemon juice, cilantro, parsley, salt, pepper, cumin, cayenne, and coriander. Pulse until evenly combined and the mixture holds together when pressed. Cover and refrigerate for 1 hour.

Portion mixture into 1 oz scoops. Preheat waffle iron and lightly coat with nonstick spray. Place one portion in the center and gently flatten to spread evenly. Close and cook for about 2 minutes, or until crispy and golden brown. Remove and keep warm.

Add Greek yogurt, olive oil, and lemon juice to the food processor. Process until smooth and well combined. Add kosher salt and ground pepper. Pulse briefly to incorporate. Taste and adjust seasoning as needed. Transfer to a container, cover, and refrigerate for at least 30 minutes to allow flavors to develop. Keep cold.

Chop romaine lettuce into bite-sized pieces. Slice grape tomatoes in half. Thinly slice red onions. Grate red cabbage. In a mixing bowl, combine romaine, tomatoes, red onions, and red cabbage. Toss gently to evenly distribute ingredients.

Portion 3 falafel waffles ( 1oz each ) on 1/2 cup salad bed, garnish with lemon wedge and drizzle with yogurt cream sauce.