Preheat your oven to 200°C (or prepare your air fryer or stovetop as per the options below).
In a large food processor, combine the soaked chickpeas, roughly chopped onion, and garlic. Process until finely chopped but not mushy.
Add the parsley, coriander, cumin, cayenne pepper, black pepper, salt, and lemon juice to the food processor. Process until the mixture is well combined and bright green.
Add the chickpea flour and tahini to the mixture. Pulse until everything is fully incorporated.
Transfer the falafel mixture to a large bowl. Using your hands, form round balls, about 2 tbsp of the mixture per ball.
To bake:
In the oven: Place falafel balls on a lined baking tray. Bake at 200°C for 18 minutes, flip, and bake for another 15-18 minutes.
In the air fryer (recommended): Bake at 350°F for 20 minutes. For extra crispiness, spray the balls with oil or nonstick cooking spray before baking.
On the stovetop: Heat 1 tbsp of oil for every 5 falafel balls. Pan-fry over medium heat, rotating the balls every 2 minutes to brown all sides. This process will take about 20 minutes.
Serve the falafel as desired. While they may dry out slightly in the fridge, they’ll keep in a sealed container for up to 5 days.
