Preheat oven to 200°F. Prepare a baking sheet with parchment paper. 

Add evoo, chickpeas, parsley, cilantro, baking powder, cumin, coriander, onion, garlic, egg whites, flour, salt, and cayenne to a food processor. Pulse until smooth batter forms.

Heat a waffle iron.

Brush the plates with oil and ladle a small amount of batter into the iron. Be sure to leave a bit of space for the batter to expand.

When waffles are cooked through, transfer them to the parchment-lined baking sheet and keep them warm in a 200°F oven.

Add evoo to a heavy gauge frying pan, fitted with a deep fry thermometer, over medium-high heat. Line a plate with several layers of paper towels.

In a shallow bowl or plate, combine flour with za’atar, sumac, cayenne, salt, and pepper and stir together.

Toss chicken pieces into egg whites, then dredge chicken in flour mixture.

Once oil reaches 350°F on the deep fry thermometer, place a few pieces of chicken at a time in oil and cook for 5 minutes, until all sides are crispy and medium golden-brown.

Drain cooked chicken on a paper towel lined plate. Transfer to the baking sheet of waffles in the oven to stay warm until all chicken has been fried.

Place waffles on a platter and top each waffle with a piece of chicken. Generously drizzle tahini over chicken and sprinkle with za’atar.