Place the dried chickpeas in a large bowl. Fill the bowl with water, making sure that the water is about 3 inches higher than the chickpeas as it will absorb a lot of water. Let soak overnight. Rinse and drain the chickpeas.

Add the chickpeas, shallot, parsley, cilantro, garlic, cumin, ground coriander, paprika, salt, pepper, lemon juice, and flour to a food processor. Depending on the size of your food processor, you may need to blend it in batches.

Pulse the food processor until the mixture is combined and coarse, scraping down the sides as needed. It should not be completely smooth.

Refrigerate the falafel dough for about 30 minutes.

Shape the falafel mixture into 1-inch balls. You should get about 18-20 total.

Spray the air fryer basket with the cooking spray. Place the falafel balls in the air fryer basket in a single layer with space in between. You may need to cook the falafel in batches depending on the size of your air fryer basket. Spray the top of the falafel balls with additional cooking spray.

Air fry at 350°F/180°C for 15-18 minutes, turning halfway through, until the falafel is golden and crispy.

Serve immediately with your favorite toppings or as part of a pita sandwich.