Place the dried chickpeas in a large bowl. Add the water and baking soda, ensuring the chickpeas are covered by at least 2 - 3 inches of water as they will expand as they soak. Set aside and allow to soak for 24 hours then drain and pat dry with a paper towel.
Place the soaked chickpeas into a food processor with the parsley, cilantro, onion, jalapeño ,cumin, coriander, salt, and pepper. Pulse until the mixture is blended, scraping down the sides as needed.
Refrigerate the mixture for at least and hour then mix in the baking powder.
Create balls by scooping the mixture and lightly forming with your hands.
Lightly spray the falafel balls with with olive oil or cooking spray as well as the air fryer basket.
Air fry the formed falafel balls in batches at 400º F for approximately 10 - 12 minutes, turning once after 8 minutes. Do not overcrowd the air fryer. The balls should be golden and crispy on the outside.
Serve warm with Roots Roasted Red Bell Pepper Hummus.