- 1 Cup Dry garbanzo beans
- 1 Cup chopped onion
- 3/4 Cups flat-leaf, chopped and divided fresh parsley, divided
- 1/4 Cup cilantro
- 2 medium garlic cloves
- 3/4 Teaspoons Kosher salt, divided
- 1/4 Teaspoon cayenne pepper
- 2 Tablespoons cornstarch
- 1 Teaspoon baking powder
- Cooking spray
- 1/4 Cup tahini
- 2 Tablespoons lemon juice, divided
- 1 1/2 Cup cucumber
- 1 1/2 Cup fresh tomato
Step 1: To make falafel, in medium bowl, place 1 cup chickpeas and add enough cold water to cover by 2 inches. Soak overnight or for up to 24 hours.
Step 2: Drain chickpeas and transfer to food processor. Add 1 cup chopping onion, 1⁄2 cup parsley, 1/4 cup chopped cilantro, 2 garlic, cloves, 1⁄2 tsp salt, and 1/4 teaspoon cayenne and process until finely ground, about 1 minute. Sprinkle with 2 tablespoons cornstarch and 1 teaspoon baking powder and pulse until well combined, about 8 times. Using damp hands, shape chickpea mixture into 20 balls, about 11⁄2 tbsp each. (Mixture will be very moist but will hold together when lightly squeezed.)
Step 3: Preheat air fryer to 375°F. Coat air-fryer basket with nonstick spray. Arrange 10 falafel in air-fryer basket (or fewer if basket is small). Lightly coat tops of falafel with nonstick spray. Cook falafel in air fryer until browned and crisp, about 15 minutes. Repeat with remaining falafel.
Step 4: Meanwhile, to make sauce, in small bowl, whisk 1/4 cup tahini, 1 tbsp lemon juice, 1⁄8 tsp salt, and 2 tbsp water, adding more water to thin sauce if needed (up to 31⁄2 tbsp total).
Step 5: To make salad, in medium bowl, combine 1 1/2 cups cucumber, 1 1/2 cups tomatoes, and remaining 1⁄4 cup parsley, 1 tbsp lemon juice, and 1⁄4 tsp salt. Serve falafel warm with salad and sauce.