Step 1

In a medium bowl, cover the dried, uncooked chickpeas with 4 cups of cold water. Soak at room temperature overnight or up to 24 hours.

Step 2

Drain the chickpeas and pat them very dry. In the bowl of a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, salt, cumin, coriander, and pepper. Cover and process for about 30 seconds, scraping down the sides and bottom of the food processor as needed, until the mixture looks like coarse cornmeal. Transfer the mixture to a medium bowl, then let chill in the refrigerator for 45 minutes.

Step 3

Sprinkle the baking powder evenly over the falafel mixture. Fold the mixture gently until the baking powder is absorbed.

Step 4

Use a 1 ½-tablespoon sized triggered-cookie scoop to form the mixture into balls (33 to 35g each). With slightly wet hands, pack the balls firmly but gently into a disc shape, about ½ to ¾-inch thick. Set aside on a plate.

Step 5

Spray the basket of an air fryer with cooking spray. Place half of the falafel in the air fryer, leaving space between each. Spray the tops with cooking spray. Air fry at 400°F for 10 minutes. Flip each falafel, then spray once more with nonstick spray. Air fry for another 6 to 8 minutes until the falafel are golden brown and crispy.

Step 6

Serve the falafel with warm pita and tahini sauce.