The day before you plan to make the falafel, place the dried chickpeas in a large bowl and cover with plenty of water. Make sure the water level is at least 3 inches above the chickpeas. Soak for 18-24 hours. Drain and lightly pat dry with a paper towel.

In a large food processor, add the soaked chickpeas along with all other ingredients. If your food processor is small, you might need to work in batches. Process for about 20 seconds, scrape down the sides, and blend again until well combined but not mushy.

Refrigerate the falafel mixture in the food processor bowl for about 45-60 minutes or longer if needed.

Use an ice cream scooper to scoop the falafel mixture and shape it into balls or patties with your hands. Repeat with the remaining mixture.

Lightly spray the falafel balls with cooking spray. Also, spray the basket of your air fryer to prevent sticking. Preheat the air fryer to 375°F and set the timer for 15 minutes. Cook the falafel, flipping them after 10 minutes. They should be crispy and slightly browned on the outside. You might need to cook them in batches if necessary.

Serve hot on its own or in pita bread with tahini, lettuce, tomato, and cucumbers. Enjoy!