Instructions:
- Place dried chickpeas in a large bowl, cover generously with cold water (at least 3 inches above the beans), and soak for 12–18 hours. Drain and rinse thoroughly.
- In a food processor, pulse the drained chickpeas, onion, garlic, parsley, and coriander until coarsely ground. Do not over-process; you want texture, not hummus.
- Add cumin, ground coriander, cayenne, salt, and pepper. Pulse 3–4 times until just combined.
- Transfer the mixture to a bowl. If it feels very wet, stir in the optional flour. Cover and chill in the fridge for at least 30 minutes.
- Stir in the baking soda just before forming the patties. Form the mixture into small balls (about 1.5 inches diameter) or flatten slightly into discs.
- Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil.
- Arrange the falafel in a single layer in the basket (work in batches). Lightly spray the tops with oil spray.
- Air fry for 6 minutes, then flip the falafel. Spray the second side lightly. Continue cooking for another 6–9 minutes until deeply golden brown and crisp.
- Remove immediately and serve hot, ideally with a sharp tahini drizzle.