Falafel Waffle

I saw this recipe in a cookbook and wanted to see if it would remind me of the delicious Falafels we ate during our trip to Israel.  And since it's cooked in a waffle iron instead of deep-fried, it's much healthier.  Overall, the flavor was good, but the waffle was too dry.  The sauce was definitely needed.   If I make it again, I'd maybe add another 1/2 egg or grated zucchini or liquid of some sort to the batter to see if I could improve that aspect.

Falafel Waffle with Cumin Tzatziki 
From Inspiralized & Beyond Cookbook
Serves 2

Waffle Ingredients:
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
3 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 teaspoon salt
ground black pepper to taste
1 large egg

Tzatziki Sauce:
1 cup plain nonfat Greek yogurt
1/2 tablespoon lemon zest
1/2 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:
In a food processor, combine all the waffle ingredients except the egg; process until smooth.  Transfer to a medium bowl and add the egg, mixing well.  Spoon mixture into a preheated waffle iron and cook until waffle is set and outer edges are firm and brown (Depending on waffle iron, you may need to do two batches).   Serve with the sauce.

To make the sauce, whisk together all the ingredients.