Step 1

For the Quick Tzatziki:

Step 2

In a medium bowl, add grated cucumber and juices, garlic, lemon juice, za'atar seasoning, salt, olive oil, and Greek yogurt to the bowl and mix well to combine. Season to taste, cover and refrigerate until ready to serve.

Step 3

For the Falafel:

Step 4

In a medium bowl, add dried chickpeas, baking soda, and bay leaves. Cover with water. Stir to combine and soak for 6 to 24 hours. Make sure the chickpeas are fully submerged and add more water as needed.

Step 5

After soaking, drain and rinse chickpeas well. Discard bay leaves.

Step 6

In the bowl of a food processor, combine the soaked chickpeas, parsley, cilantro, dill, onion, garlic, spices, olive oil and water. Blend until smooth.

Step 7

Add baking powder and sesame seeds and pulse again until combined.

Step 8

Use an ice cream scoop or spoon to scoop falafel mixture and use your hands to smooth batter and form symmetrical balls. Transfer them to a nonstick surface.

Step 9

Preheat the air fryer to 400 F. Lightly spray the basket with oil and, working in batches, add falafel balls. Lightly spray with oil once more. Cook for about 10 minutes. Do not overcrowd the frying basket for optimal crispness. If you don’t have an air fryer, bake falafel in a 425 F oven for 20 minutes until golden brown. Serve with quick tzatziki sauce.