1. Put dried chickpeas (garbanzo beans) into a large bowl and cover with water. Since the dried chickpeas will absorb the water, make sure there is plenty of water—about 2 inches of water above the chickpeas should be sufficient. Soak chickpeas for at least 8 hours or overnight. Afterward, rinse and drain the chickpeas. 
2. Add all the ingredients into a food processor and process to a coarse meal. You may need to stop and scrape down the sides of the food processor bowl to ensure all ingredients get incorporated. The mixture should be coarse enough to just hold in shape but is not too mushy.  Shape the mixture into small balls or patties with a spoon or ice cream scooper (about 1/8 cup size).
3. Carefully place the balls or patties in the air fryer and cook at 400°F (205°C) for 10 to 12 minutes or until golden brown. If oven baking, bake in a preheated oven at 425°F (218°C) for 25 minutes or until golden brown. The outside of the falafel should be crispy and inside moist. Garnish with fresh parsley. Serve on a salad topped with Epic Tahini Lemon Garlic Sauce. Salt to taste.

If you’re not ready to cook the falafel, store in an airtight container in the refrigerator for up to two days. 

To freeze the falafel mixture for later, be sure to form the balls or patties first, and arrange on a silicone mat- or parchment-lined baking sheet. Then place the baking sheet in the freezer for 6 to 8 hours to harden. Removed from the baking sheet and transfer to an airtight freezer-safe bag or container. Falafel keeps well in the freezer for about two months. To cook from frozen, place in the air fryer and cook at 400°F (205°C) for 12 to 14 minutes or until golden brown. If using an oven to cook from frozen, preheat your oven to 425°F (218°C) and bake for 25 to 30 minutes or until golden brown.

This recipe makes about 28 to 30 small balls or patties.