Bright herbs and warm spice turn a simple can of chickpeas into something worth planning dinner around. Garlic, cumin, coriander, and a hit of cayenne get pulsed together until the mixture just holds its shape, then chills up firm enough to roll into neat little rounds. The air fryer does the heavy lifting here, crisping each piece into a deep golden crust while keeping the inside tender and full of flavor, all without a drop of frying oil. Pile them into warm pockets with tahini or tzatziki, plus crisp cucumber and tomato, for a fresh, satisfying meal. It's a great pick for a gluten free kitchen, and the texture holds up beautifully whether you're meal-prepping a batch or serving them straight off the hot rack.
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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible. Excess moisture is the main reason falafel falls apart or turns out dense, so take a full minute here.
Add the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne (if using) to a food processor. Pulse in short bursts — about 10 to 12 pulses — until the mixture is finely chopped and holds together when pressed between your fingers, but is not a smooth paste. Scrape down the sides as needed.
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