• Place 1 cup dried chickpeas in a large bowl and cover with at least 2 inches water. Soak overnight.
• Drain and rinse chickpeas and add them to a food processor. Add 1/2 cup onion, ¾ cup parsley, ¾ cup cilantro, 1 serrano pepper, 4 cloves garlic, 1 Tablespoon sesame seeds, 2 teaspoons cumin and 1 teaspoon salt and process until it’s the texture of couscous.
• Sprinkle in 4 TBSP chickpea flour and 1 teaspoon baking powder, and pulse, adding additional flour if needed so that you can form the mixture into a ball without it sticking to your hands.
• Place in a bowl and refrigerate for at least an hour to allow the mixture to firm up.
• Using your hands, or a cookie scoop, form falafel into golf ball sized balls.

Air Fryer Instructions

• Preheat air fryer 380 degrees. Spray the basket with oil and place the falafel inside, leaving space between them (depending on the size of your air fryer, you may need to cook them in batches). Coat the falafel with additional oil spray.
• Cook 15 minutes, until golden brown, flipping over halfway through.

Oven Instructions

• Bake the falafel at 375-degrees until crispy and golden brown, about 30 minutes, flipping halfway through.