This falafel is packed with everything the Mediterranean pantry loves: chickpeas blitzed with fresh parsley and cilantro, garlic, onion, and a warm hit of cumin, coriander, and smoked paprika. A quick chill firms up the dough so it holds its shape, then the air fryer takes over, turning each disc deep golden brown and crisp on the outside while staying tender in the center — no vat of oil required. A brush of olive oil before frying gives them that classic fried-falafel finish with way less mess. Serve them warm with a swipe of tahini or hummus and a scattering of fresh herbs, and you've got a bright, herb-forward bite that fits beautifully into a Mediterranean spread. Whether you're piling them into pita, tucking them beside a cucumber-tomato salad, or eating them straight off the tray, this is a reliably good one to keep on rotation.
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Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them as dry as possible, then let them air-dry for 10 minutes. Excess moisture is the main reason falafel falls apart or turns out dense.
Add the parsley, cilantro, garlic, and onion to a food processor and pulse 8–10 times until finely chopped but not puréed — the mixture should look like coarse, bright-green crumbs.
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