Crispy on the outside and herby-green all the way through, these air fryer falafel get their bright flavor from a generous mix of parsley, cilantro, garlic, and warm cumin and coriander, all pulsed together with hearty chickpeas until the mixture just holds. Chilling the mixture before shaping is the trick to falafel that stays together and fries up firm instead of falling apart, and the air fryer gets that deep golden crust with just a couple tablespoons of olive oil instead of a deep-fry setup. Once they're golden and firm to the touch, tuck them into pita with a drizzle of tahini sauce, plus crisp cucumber and tomato for freshness. It's an easy, plant-forward dinner that comes together with everyday pantry staples, and it fits neatly into a vegan spread without any fuss. Make a double batch — leftovers reheat beautifully for lunch the next day.
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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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