Bright herbs and warm spice make these little patties something special — fresh parsley and cilantro get pulsed right into the chickpea base along with garlic, onion, cumin, and coriander, so every bite is packed with flavor. The air fryer does the heavy lifting here, turning out a deep golden, crisp exterior while keeping the inside tender and fluffy, no vats of oil required. A quick chill before shaping is the trick to falafel that holds together perfectly instead of crumbling apart. Once they're done, tuck them into warm pita with a drizzle of tahini and some crisp cucumber and tomato for a fresh, satisfying meal. This one's an easy, crowd-pleasing addition to a vegetarian dinner rotation, whether you're serving a crowd or just meal-prepping lunches for the week.
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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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