Soak your chickpeas overnight (at least 12 hours) in a large bowl covered with cold water. They'll double in size — that's exactly what you want.

Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel. Removing excess moisture is key to getting that crispy exterior.

Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, and pepper to a food processor. Pulse until the mixture resembles coarse crumbs — not a paste! You want some texture in there.

Transfer the mixture to a bowl. Add baking powder and flour, then stir to combine. Refrigerate for 30 minutes if you have time (this helps them hold their shape).

Preheat your air fryer to 375°F (190°C) for 3 minutes.

Scoop about 2 tablespoons of mixture and shape into balls or patties using your hands or a falafel scoop.

Brush or spray each falafel generously with olive oil on all sides.

Arrange in a single layer in the air fryer basket, leaving space between each one. Cook in batches if needed.

Air fry at 375°F for 14–16 minutes, flipping halfway through, until deep golden brown and crispy on the outside.

Serve immediately for maximum crispiness!