Take a large bowl to add 1 cup of dry chickpeas and cover it with plenty of water. Leave the chickpeas to soak overnight or at least for 10-12 hours.
Drain the water completely and dry the chickpeas with a clean kitchen towel or paper towel.
Transfer the chickpeas, onion, parsley, and cilantro to the food processor and process for around 10 seconds.
Scrape down the sides add the spices and repeat the process 2-3 times until the mixture is well combined.
Then chill the falafel mixture in the fridge for about 30-40 minutes. However, this process is not mandatory you can escape this step. But if the mixture is mushy this step will help to hold the falafel together and prevents it from crumbling apart while cooking.
Put the sesame seeds in the mixture and mix.
Use a spoon or an ice cream scooper to take the falafel mixture. Then start shaping it into a ball or a disc shape with your hands.
Preheat the air fryer to 175C/347F for 3 minutes.
Place the falafel into the air fryer basket in a single layer. Spray/apply a generous amount of oil over the falafel balls and cook them at 175C/347F for 10 minutes. Flip the falafel balls apply oil and cook for 10 minutes more at 200C/400F.
The total cooking time is 20 minutes. I’ve made round-shaped falafel so, it takes a little more time. Additionally, the falafel will cook evenly this way, with a crispy outer surface and a soft inner center.
Serve and enjoy.