Place 1 lb (450 g) dried chickpeas in a large bowl. Cover with water by at least 2 inches and soak overnight. Drain thoroughly before using.

In a food processor, combine the soaked chickpeas, 1 cup (60 g) fresh parsley, 1 cup (60 g) fresh cilantro, 1 medium onion (150 g), 8 peeled garlic cloves, 2 teaspoons salt (10 g), 1 tablespoon ground black pepper (8 g), 1 tablespoon ground cumin (6 g), 1 tablespoon ground coriander (6 g), 1 teaspoon ground cardamom (2 g), 1 teaspoon cayenne pepper (2 g), and 2 tablespoons olive oil (30 ml). Pulse until a coarse, sticky dough forms.

Sprinkle 1 teaspoon (4 g) baking powder over the mixture. Transfer to a large bowl, gently mix, and remove any large chunks of chickpeas. Cover and refrigerate for at least 1 hour.

Preheat the air fryer to 375°F (190°C). Shape the mixture into balls or patties using a cookie scoop or your hands.

Arrange the falafel in a single layer in the air fryer basket. Spray with avocado oil spray. Air fry for 20-22 minutes, turning halfway through, until golden brown and crispy.

Serve warm with pita bread, tahini sauce, or a fresh salad.