In a food processor, combine the onion and garlic and pulse a few times until roughly chopped. Add the parsley, cilantro, scallions, cumin, salt and pepper flakes. Pulse until well blended, 30-60 seconds. Add the chickpeas and pulse 2-3 times more, until just blended, but still slightly chunky NOT pureed.
Add the baking powder and flour, scrape the sides of the bowl down with a spatula, and pulse 2-3 times until just combined. Transfer the mixture to a large bowl, cover and refrigerate 2-3 hours or freeze for 20 minutes.
Form the falafel mixture into 12 balls. (If it’s too sticky, lightly dust your hands with flour :)
Preheat the air fryer to 350 degrees.
Spritz the falafel with oil. Working in batches, add the falafel to the air fryer basket in a single layer. Cook until golden brown and crisp, about 14 minutes, flipping halfway through.
Serve on a board with pita, hummus, tahini sliced tomatoes, cucumbers and red onions. ENJOY!