Step 1

Place all the ingredients into a food processor and pulse until the chickpeas are finely minced. Do not over-pulse - the mixture should be coarse, not smooth/paste-y,

Step 2

Using your hands, shape the falafel mixture into small balls, about 1.5" (3.8 cm) in diameter. Arrange about 9 falafel balls in a single layer in your air fryer basket and air-fry for about 15 minutes at 370-380°F (187-193°C). Repeat this process until you use up all the dough. The falafel is done when it's golden brown and crisp.

Step 3

If you don't own an air fryer, you can bake the falafel at 375°F (190°C) until golden brown, about 30 minutes, flipping once at the halfway point for even cooking.You can also pan-fry the falafel in a little bit of olive oil over medium heat, until evenly browned.

Step 4

Store leftover falafel covered in the refrigerator for a few days, though best when fresh. Reheat in a 325°F (160°C) oven/air fryer.For longer term storage, place the uncooked falafel balls on a cookie sheet. Put the cookie sheet in the freezer for about an hour or so. Remove the cookie sheet from the freezer and place the falafel balls into a freezer-safe bag or a container and place it back into the freezer. To thaw the uncooked falafel, transfer it in the refrigerator the day before you plan to cook it.