Name: Falafel
Ingredients: 2 (15-ounce) cans chickpeas, rinsed and drained; ¼ cup fresh parsley; ¼ cup cilantro; 2 cloves garlic; 1 large shallot, chopped; 3 tbsp flour; 2 tbsp sesame seeds; 2 tsp ground cumin; 1 tsp coriander; 1 tsp paprika; juice of half a lemon; 1 tsp salt; hot water; spray olive oil; pita bread; lettuce; thinly sliced large tomato; thinly sliced red onion; thinly sliced cucumber

Recipe

In the bowl of a food processor, add the chickpeas, parsley, cilantro, garlic, shallot, flour, sesame seeds, cumin, paprika, lemon, and salt. Pulse until mixture comes together in a rough paste. It shouldn’t be completely smooth. You can add some hot water and continue mixing if it’s too dry.
If you have the luxury, transfer the falafel mixture to a bowl, cover and refrigerate for at least 1 hour or overnight. The chilled mixture will hold together better, making it easier to form the falafel patties.
Shape the falafel mixture into tablespoon-sized discs or a bit larger, Repeat until you use all the falafel mixture.
Spray the basket for your air fryer with olive oil. Add as many falafel discs into the basket as you can without them touching and spray them with olive oil very lightly. Air fry the falafel at 350° for 8 minutes. Flip and fry for another 6 minutes on the second side. Repeat until you’ve cooked all the falafel.
Serve in a pita with the fresh veggies mentioned and a nice big helping of tzatziki sauce

Notes

I also used soaked dried chickpeas. You soak them for 24 hours. I heard it gave a better consistency and taste. Also you can add about ½ tsp of baking soda to the soaking water to help soften the dry chickpeas.