Step 1

Start by rinsing the chickpeas and then placing them into a large bowl with plenty of water to soak overnight, and up to 24 hours.

Step 2

Drain and rinse the chickpeas.

Step 3

Place the soaked and drained chickpeas, chopped red onion, crushed garlic, chili, parsley, cilantro, ground cumin, ground coriander, and salt into the bowl of a food processor.

Step 4

Pulse a few times, and then run the food processor until the ingredients are finely chopped. It should still have a bit of texture to it, roughly the size of couscous grains. You may need to stop and scrape the sides of the food processor a couple of times.

Step 5

Transfer the falafel mixture into a bowl, and refrigerate for about an hour.

Step 6

When you are ready to make your falafel, add the baking powder to the bowl and mix to combine well.

Step 7

Scoop heaping tablespoons of the falafel mixture, and use your hands to form into balls. I err on the side of slightly smaller falafels to ensure they stay together well, but they're maybe 2 tablespoons each.

Step 8

Heat your Air Fryer to 200°C / 400°F.

Step 9

Brush or spray the air fryer basket with a bit of oil, and then place the falafels in a single layer, with a bit of space between them. I had to cook mine in two batches. Brush or spray the tops of the falafel balls with olive oil (I use a silicone pastry brush).

Step 10

Place the falafels into the air fryer, and set a timer for 10 minutes.

Step 11

After 10 minutes, carefully turn the falafels over, and brush with olive oil again.

Step 12

Return to the air fryer for another 5 minutes.

Step 13

Pre-heat your oven to 200°C / 400°F. Line a baking sheet with parchment paper, and spray the parchment with olive oil.

Step 14

Arrange the falafel balls in a single layer on the parchment and spray or brush with olive oil.

Step 15

Bake the falafels for 10 minutes, then remove from the oven, carefully turn over, and spray with a bit more oil.

Step 16

Return to the oven for an additional 10 minutes, until falafels are brown and crispy.

Step 17

Serve with pita and vegetables, or on top of a salad.