In a food processor, combine the rinsed chickpeas, yellow or green onion, garlic, cilantro, parsley, cumin, salt, cardamom, and black pepper. Pulse until thickly pureed, resembling a chunky paste. This should take about 1-2 minutes.

Add all-purpose flour, cornstarch, and baking powder to the chickpea mixture. Pulse a few times to integrate without over-processing, maintaining a chunky texture.

Stir in olive oil and lemon juice. Process for about one minute, adding more olive oil if needed. The mixture should be slightly sticky.

Using a spatula, mix in the beaten egg and sesame seeds by hand until fully blended.

Preheat waffle iron to medium-high heat, around 375°F (190°C). Lightly grease with olive oil or non-stick spray.

Scoop about half a cup of falafel mixture into the preheated waffle iron. Cook for 5-7 minutes, until golden brown and crispy.

Carefully remove the waffles from the iron and serve immediately with your favorite dipping sauce.