Soak the chickpeas: Place the dried chickpeas in a medium saucepan with water to cover by at least 3-inches high. Heat the water over medium-high heat. When bubbles start appearing on the surface (a gentle simmer), turn off the heat, and set the saucepan aside overnight, or for at least 12 hours. The chickpeas should double in size.

Drain the chickpeas and rinse in a colander. Pat them dry with a paper or kitchen towel if they appear wet. Transfer them to a large food processor with the salt and pulse until coarsely ground, but not mushy. Transfer about one-half of the pulsed chickpea mixture to a large bowl.

Add the onion, garlic, parsley, cilantro, cumin, coriander, black pepper, cayenne and turmeric (if using) to the remaining pulsed chickpeas in the food processor. Process until fully incorporated and very fine, scraping down the sides as needed. Transfer this mixture to the large bowl with the pulsed chickpeas. Mix until the two mixtures are fully incorporated.

Refrigerate: Place the bowl in the refrigerator for at least 45 minutes.

Add baking powder: Remove the falafel mixture from the fridge and sprinkle the baking powder over the top. Gently fold it evenly into the mixture.

If baking: Line a large baking sheet with parchment paper. Set aside

Divide and shape: Use a #16 ice-cream scoop or ¼ cup to measure each falafel. Shape the falafel mixture into patties using your hands. Place them onto the prepared baking sheet. Spray them lightly with cooking spray on both sides. In addition, spray the basket of the air fryer to avoid sticking.

Heat the air fryer to 400ºF and cook them for about 20 minutes, or until golden brown and crispy. Flip them over after 10 minutes to ensure even cooking. You might need to do this in batches to avoid overcrowding.

For baking: Place them in the oven at 375ºF for about 30 minutes, or until golden and crispy. (Flip them over after 15 minutes.) Oil is optional, but for best results, spray them lightly with cooking spray on both sides before baking.