In a medium bowl, place chickpeas and add water to cover the chickpeas by 2
inches. Soak overnight in the refrigerator for up to 12 hours.
Drain the chickpeas and transfer to a food processor. Add parsley, cilantro, garlic,
salt, and cayenne. Process until finely ground. Sprinkle with cornstarch and baking
powder, pulse until well combined about 9 times. Using damp hands, using 1 1⁄2
teaspoons of chickpea mixture to shape into 20 balls.
Preheat the air fryer to 375 degrees. Line the basket with parchment paper. Cook in
the air fryer until browned and crisp. Cook 10 – 15 minutes turning falafel after 8
minutes. Note: you can also cook these in the oven @ 370 degrees for 10 – 15
minutes.
II) LEMON TAHINI SAUCE
Place all ingredients in a bowl and whisk until smooth. (Add more water or broth a teaspoon at a time to thin the sauce as desired)
