Bring the water to a boil and remove it from the heat. Pour the bulgur into the water and cover it with a lid.  Allow the bulgur to sit for at least 15 minutes until it softens.

Prepare the ingredients: chop the onions, garlic and herbs. Set them aside.

Heat 1 tablespoon olive oil in a small pan add the onion and garlic and sautee them until they become translucent.

Stir in the spices (1 teaspoon ground cumin, and 1/4 teaspoon chili flakes) and turn the heat off.

Place the chickpeas, onions, garlic, lemon juice and spice mixture into the bowl of a food processor along with the parsley and cilantro. 

Blend in the food processor until all of the ingredients are mixed together, the mixture will be grainy.

Place the mixture into the refrigerator for 15 to 20 minutes which will make the dough easier to form into balls.

Use an ice cream scoop to shape the dough mixture into 2 inch balls and place them on the rack of the air fryer or the cooling rack (for the oven method).

Use a pastry brush to the falafel balls with oil.

Set the air fryer to 400 and bake for 15 minutes.