Pat the rinsed and drained chickpeas dry with paper towels and set aside.

In a food processor fitted with a steel blade, add the quartered onion, roughly chopped garlic, roughly chopped parsley, roughly chopped cilantro, chopped scallions, cumin, kosher salt, and crushed red pepper flakes.

Process the onion, garlic, herbs, scallions, and spices until well blended, about 30 to 60 seconds.

Add the chickpeas to the food processor and pulse 2 to 3 times until the mixture is just blended but not pureed. Stop before it becomes a smooth paste—small pieces should remain.

Sprinkle in the baking powder and 4 tablespoons all-purpose flour. Scrape down the sides of the bowl with a spatula and pulse 2 to 3 times until the mixture holds together when pinched.

Transfer the falafel mixture to a bowl, cover, and refrigerate for 2 to 3 hours to firm up.

When ready to cook, preheat the air fryer to 350°F.

Divide the chilled mixture and form into 12 balls. If the mixture is too sticky, dust your hands and the work surface with a little extra all-purpose flour.

Lightly spray the falafel balls with olive oil spray. Arrange them in a single layer in the air fryer basket (work in batches if needed so they are not touching).

Air fry at 350°F for 14 minutes, turning each falafel once halfway through cooking, until golden brown. Repeat with remaining falafel. Serve with hummus, sliced tomatoes, sliced cucumber, thinly sliced red onion, pita, tahini, etc.