First, soak your chickpeas overnight for 24 hours. By placing them in a large bowl. Add the dry chickpeas and water to cover them by about 3 inches. Soak overnight for 24 hours. The chickpeas will double in size as they soak, for this reason, choose a bigger container.
2 cups chickpeas
Remove the chickpeas from the refrigerator, drain them and rinse with running water to remove any skins floating in the water. Leave them draining while preparing the other ingredients.
In your food processor, add the drained chickpeas, onions, garlic cloves, herbs, spices, chickpea flour, and baking powder.
.5 cups yellow onion, 1 cup parsley, ½ cup cilantro, 4 cloves garlic, 2 tbsp chickpea flour, 1 tbsp salt, 1.5 tsp cumin, 1.5 tsp coriander, ½ tsp black pepper, ⅛ tsp cardamom, 1 tsp baking powder
Using a cookie scooper, form small balls and place them on a baking cheat. Chill in the refrigerator for at least 1 hour (preferably 2). This will help the falafel maintain its shape.
Remove the Falafel from the refrigerator and place them in batches in the air fryer so they are not touching. Brush or spray with olive oil.
Cook at 350 degrees for 10 minutes. Then shake the basket to move the falafel around and bake for an additional 5 minutes.
2 tbsp olive oil
Remove and place on a wire rack to cool until ready to serve.
Notes
If your falafel is to dry, add a tablespoon of water, pulse, and check for consistency.
If the falafel mix is too wet, add a tablespoon of chickpea flour, pulse, and check the consistency.