Soak the chickpeas. Rinse 1 cup dried chickpeas and soak in plenty of water for 12–24 hours. They should at least double in size. Drain and pat dry. Do not cook them.

Prep herbs and aromatics. Roughly chop parsley, cilantro, and green onions. Peel garlic. Zest the lemon. This helps the food processor work faster and prevents over-blending.

Pulse, don’t puree. In a food processor, add soaked chickpeas, herbs, green onions, garlic, lemon zest, cumin, coriander, salt, pepper, and sesame seeds if using. Pulse in short bursts until you have a fine, sandy mixture that holds together when pressed. Avoid a paste.

Adjust texture. If the mixture feels loose or crumbly, sprinkle in 1 tablespoon flour and pulse once or twice. Add another tablespoon only if needed. Aim for a cohesive, slightly coarse mix.

Rest the mixture. Transfer to a bowl, sprinkle in baking powder, and fold to combine. Chill for 20–30 minutes. This helps the falafel set and makes shaping easier.

Shape the falafel. Scoop about 2 tablespoons per falafel and form into small patties or balls about 1 to 1½ inches wide. Keep them uniform so they cook evenly.

Preheat the air fryer. Heat to 375°F (190°C) for 3–5 minutes. Lightly oil or spray the basket to prevent sticking.

Air fry in batches. Arrange falafel in a single layer with a little space between pieces. Lightly mist the tops with oil. Air fry 6–8 minutes, flip, and cook another 5–7 minutes, until crisp and deep golden at the edges. Time may vary by model.

Make the tahini sauce. In a bowl, whisk tahini with lemon juice and salt. It will thicken. Add cold water a little at a time, whisking until smooth and pourable. Stir in grated garlic and a pinch of cumin. Adjust salt and lemon to taste. Add parsley if you like.

Serve. Enjoy hot falafel with tahini sauce, more herbs, chopped tomatoes and cucumbers, pickled onions, and warm pita. A squeeze of lemon is perfect.