Preparation:

Place chickpeas in a large bowl and cover with cold water. Add 1/2 tsp baking soda and stir a little. Let it sit at room temperature for 24 hours.

Drain and rinse chickpeas. Place them in food processor with parsley, cilantro, shallot , jalapeño pepper and the rest of the ingredients  into a food processor. Pulse until the chickpeas are finely minced. Do not over do it - the mixture should be coarse, not smooth.

Refrigerate the mixture for 1/2 - 1 hour.

Shape the falafel mixture into small balls, about 1" (2.5 cm) in diameter. Arrange a single layer of falafel balls in your air fryer basket and air-fry for about 15 minutes at 370-380°F (187-193°C). The falafel is done when it's golden brown and crisp.