Soak the dry chickpeas in 2-3 cups of water in the fridge for at least 8 hours. They should double in size and become 1 cup of soaked chickpeas.
Roughly chop the parsley and cilantro until you have 1 cup each packed into the measuring cup.
Peel 2 garlic cloves and remove the root end of the green onion.
Making the Falafel Mix
Combine the chickpeas, garlic, spice blend, green onion, parsley, cilantro, and olive oil into the bowl of your food processor or blender with food processing capabilities.
Pulse blend until the mixture is finely chopped, but not mushy. Scrape down the sides of the bowl or blender pitcher as needed.
Scoop out 2 tablespoons (about 1 ounce) and form falafel balls.
Air Frying
Preheat the air fryer on the hottest setting with the basket or plate inside the appliance for a full 10 minutes.
Lightly spritz the basket with oil and place the falafel in a single layer. Air Fry on 375°F/190°C for 12 minutes, flipping halfway through. You may need to increase or decrease your time based on your air fryer. When the falafel are done, they are nicely brown and fully set.
Remove and place the falafel on a cooling rack until you are ready to serve them.
Cucumber Yogurt Sauce
Finely grate the cucumber and squeeze out the liquid. Add to the yogurt along with the salt.
Finely chop parsley and cilantro and add to the yogurt and cucumber mixture.
Zest 1 teaspoon of the lemon and cut off the end to squeeze about 1 teaspoon of juice into the sauce. Mix well.
Serve immediately or cover and refrigerate until you are ready to serve it.