Place the garbanzo beans in a large bowl or pot, and fill with cold water, enough to cover with about 3-inches of cold water. Allow to soak for about 12 hours or more, adding more water at any point if needed.

On the day of cooking, drain and rinse the beans well under cold running water. Transfer to a food processor along with the remaining falafel ingredients (except for the flour). Reserve about 1 cup of the chickpeas for later. Pulse until evenly chopped and well combined. It'll be coarse, not smooth at all. Be careful to not over pulse. You'll need to stop the machine periodically to scrape down the sides and bottom with a rubber spatula to ensure that everything is mixed well. Transfer to a large mixing bowl, and then stir in enough of the chickpea flour so that you end up with a dough that isn't too wet, where it'll fall apart, or too dry where it won't stick together. If you've added too much water or anything, just pulse those reserved chickpeas from earlier and stir into the falafel dough, set aside.

To make the slaw, combine all of the slaw ingredients (except for the tahini) in a large mixing bowl until evenly incorporated. Give it a taste and adjust accordingly, adding more salt or pepper as needed. Cover with plastic wrap and place in fridge until ready to eat.

Preheat a waffle iron and grease lightly with cooking spray. Add about 1/2 cup of the falafel dough onto the hot iron and spread out evenly with a rubber spatula. Cook according to manufacturer's instructions until golden brown and crispy. Transfer to a wire rack, set over a baking sheet, and continue to make the rest of the waffles. Keep warm in a 250°F oven.

To assemble, spread each waffle with a bit of tahini and then top with the slaw. Garnish with a bit more of crumbled feta before serving. Enjoy!