Drain the soaked chickpeas thoroughly and spread on a clean kitchen towel. Pat completely dry - excess moisture is the enemy of crispy falafel.

In a food processor, combine the dried chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, and salt. Pulse until the mixture resembles coarse sand with tiny pebbles, stopping to scrape down the sides as needed. It should hold together when squeezed but not be a paste. If too wet, add 1 tablespoon chickpea flour.

Transfer to a bowl, cover, and refrigerate for 30 minutes. This firms up the mixture so the falafel hold their shape.

Scoop 2 tablespoon portions and shape into compact patties about 2 inches wide and 0.5 inch thick, or form into small balls. Place on a plate as you go.

Preheat your air fryer to 375°F. Lightly brush or spray the falafel with olive oil on both sides. Arrange in a single layer with space between each - work in batches if needed. Air fry for 8 minutes, flip carefully, then fry for another 6-8 minutes until deep golden and crisp.

Serve warm stuffed into pita with tzatziki or drizzled with tahini sauce, or over a salad. Falafel are best eaten immediately while crisp.