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Pierce the sweet potato with a fork several times. Steam in the microwave for 3-5 minutes until very fork-tender. Allow the sweet potato to cool for 5 minutes, then cut it open, scoop out the insides, and discard the skin.
In a food processor or high-speed blender, combine sweet potato flesh, chickpeas, parsley, cilantro, garlic, cumin, black pepper, baking soda, and salt. Pulse 2-3 times until the mixture easily sticks together but remains coarse. Fold in the flour with a spatula.
Shape the mixture into approximately 15 falafel balls using a meatball scooper or your hands. Place them on the prepared baking sheet.
Preheat the air fryer to 200°C. Place the raw falafels in the basket, spray the tops with avocado or olive oil spray, and air fry for 10-15 minutes until crispy on the outside.
Serve the falafel with hummus, tzatziki, in a gyro, with a side salad and rice, or on their own as an appetizer.