In a big bowl, mix all the dry ingredients (chickpea and all-purpose flour, baking powder, cumin, coriander, lemon zest, garlic powder, salt, and pepper). Add eggs, olive oil, milk, and water. Mix well until well-incorporated. Let the batter rest for at least 30 minutes.
Meanwhile, in a small pan, add the bacon. When it starts to release fat, add the onions and cook until lightly brown. Set aside. If you use ham or smoked salmon only cook the onions with a little bit of olive oil until lightly brown. Set aside.
To make the tahini sauce: In a small bowl, whisk together the tahini paste, water, garlic, lemon juice, salt, pepper, and cumin. If it is too thick add more water. Taste and add more salt or lemon as needed.
Preheat the waffle maker. When the batter is ready, stir in bacon or ham or smoked salmon, cooked onion, fresh parsley, and coriander.
Grease the hot waffle iron with oil or nonstick spray. Pour the batter, using the amount recommended by the waffle iron manufacturer’s instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown. Put each waffle on a wire rack so the steam can escape. Serve immediately with the tahini sauce on the side.