Begin by placing a quartered onion and four garlic cloves in your food processor. Pulse until roughly chopped.

Add the freshly chopped parsley and cilantro along with cumin, coriander, salt, black pepper, and red pepper flakes. Pulse until finely blended.

Include rinsed and dried chickpeas into the herb mixture. Pulse 2 to 3 times to keep the mixture chunky.

Introduce the flour gradually, pulsing gently until just combined.

Transfer the mixture to a bowl, cover with plastic wrap, and chill for 2 hours or freeze for 25 minutes.

Stir in the baking powder, shape the mixture into balls or discs.

Preheat your air fryer to 350°F (175°C) for 5 minutes, spray with olive oil, and cook the falafel for 15 minutes, flipping halfway.