Preheat the air fryer to 400°F for 5 minutes. Starting with a hot basket helps the falafel develop a crisp exterior instead of drying out.

Add the soaked chickpeas, onion, garlic, cilantro, cumin, coriander, cayenne, chickpea flour, baking powder, salt, and pepper to a food processor.

Pulse several times until the mixture looks coarse and slightly crumbly. It should resemble damp couscous rather than hummus. Tiny pieces of herbs and chickpeas should still be visible.

Transfer the mixture to a bowl, cover, and refrigerate for 45-60 minutes.

As it rests, the flavors settle and the mixture becomes firmer and easier to shape.

With lightly wet hands, form the mixture into evenly sized balls.

They should feel compact enough to hold together without being tightly packed. Aim for about 1½ inches across for even cooking.

Arrange the falafel in a single layer, leaving a little space between each one so hot air can circulate freely.

Lightly spray the tops and air fry at 350°F for 8 minutes.

The outside should begin turning golden and feel slightly firm. Small cracks on the surface are completely normal.

Carefully turn the falafel and continue cooking for another 6-7 minutes.

When done, the exterior should be deep golden brown and crisp, while the center remains tender and bright green from the herbs.

Serve the falafel hot with tzatziki, tahini sauce, or hummus.

They're especially good tucked inside homemade pita alongside Falafel-Style Israeli Cabbage Salad or Mayo Purple Cabbage Slaw.