Drain soaked chickpeas thoroughly. Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking powder to a food processor. Pulse 10-15 times in short bursts until mixture is coarse and crumbly, scraping down sides halfway.
1.5 cups dried chickpeas, 0.5 medium onion, 4 cloves garlic, 1 cup fresh parsley, 0.5 cup fresh cilantro, 1.5 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1 tsp baking powder
Add 3 tablespoons of flour to the mixture and pulse 3-4 times. Squeeze a handful of the mix; if it holds shape without crumbling, the texture is ready. If too wet, add an additional tablespoon of flour and pulse again.
3 tbsp all-purpose flour
Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes to hydrate the flour and meld flavors. Meanwhile, preheat the air fryer to 375°F (190°C) for 3-5 minutes.
Scoop about 2 tablespoons of mixture and shape into balls or slightly flattened patties approximately 1½ inches wide. Place on parchment and lightly spray all sides with cooking oil for better browning.
cooking spray or olive oil
Arrange falafel in the air fryer basket with about 1-inch space between each to allow air circulation. Cook at 375°F for 12-15 minutes, flipping at 7 minutes, until golden brown and crisp outside with a firm center.
