• Soak the Chickpeas – Place the dried chickpeas in a 1-quart jar or container and cover with water, about 2 inches above the chickpeas. Refrigerate overnight to soak.
• Drain and Dry – Once soaked, drain the chickpeas and pat them dry using a kitchen towel or tea towel. Get them as dry as possible for the best texture.
• Blend the Mixture – In a food processor, combine the soaked chickpeas, onion, basil, cilantro (if using), salt, black pepper, and oil. If using, squeeze in the juice of ½ a lemon for extra brightness and flavor. Pulse until the mixture resembles coarse gravel or very coarse sea salt.
• Form the Falafel – Scoop out 1 to 2 tablespoons of the mixture (about the size of a golf ball) and gently form into balls. Be careful not to compress them too much, or they will become too dense. If the mixture feels too dry, add up to 1 more tablespoon of oil, but usually, 2 tablespoons is enough.
• Air Fry – Preheat the air fryer to 380°F. Place the falafel balls in the air fryer basket, ensuring they are not overcrowded.
• Cook – Air fry for 10 to 12 minutes, shaking the basket halfway through. Cook time may vary depending on your air fryer and preferred crispiness.
• Serve – Enjoy your falafel with pita, hummus, tzatziki, or your homemade garlic sauce for the perfect flavor combination!

Garlic Sauce Instructions

• In a small bowl, whisk together the mayonnaise, half-and-half (or milk), and garlic powder until smooth.
• Add salt and black pepper to taste.
• If you like a little tang, stir in ½ teaspoon of white vinegar.
• Mix well and let it sit for a few minutes to allow the flavors to meld.
• Serve with falafel and pita.