Instructions

1. Place 8 ounces dried chickpeas and 1/4 teaspoon baking soda in a large bowl and cover with a few inches of cold water. Let sit at cool room temperature at least 18 and up to 24 hours. Drain, rinse with fresh water, and drain well again.
2. Coarsely chop 1 small shallot and 2 garlic cloves and add to the bowl of a food processor fit with a blade attachment. Add the chickpeas, 1 cup fresh parsley leaves and tender stems, 1 cup fresh cilantro leaves and tender stems, 3 tablespoons olive oil, 2 teaspoons kosher salt, 1 1/2 teaspoons ground cumin, 1/2 teaspoon baking powder, and 1/8 teaspoon cayenne pepper. Pulse for 10 seconds, then scrape down the sides with a rubber spatula.
3. Repeat pulsing and scraping 2 to 3 more times ,until the mixture comes together and the chickpeas are broken down but haven't lost all of their texture. If the mixture isn’t coming together, gradually pulse in all-purpose or chickpea flour 1 tablespoon at a time. Transfer the mixture to a bowl and refrigerate for at least 30 minutes.
4. Heat the air fryer to 350°F.
5. Lightly coat an air fryer basket with cooking spray. Using a tablespoon or a small cookie scoop, scoop the mixture into damp hands and roll into balls. Cook in 2 batches: place the falafel in the basket in a single layer. Air fry for 10 minutes. Flip and air fry until golden-brown, about 5 minutes more.
6. Serve the falafel with a dipping sauce or build a sandwich in a warmed pita. The falafel are best eaten immediately.