Soak the chickpeas in a large bowl filled with water and add the baking soda. Soak for about 24 hours or longer if needed but not less than 24 hours.
After 24 hours, drain and rinse the chickpeas. Pat them dry.
Once dry, add them to a food processor with onions, garlic, parsley, cilantro, lemon juice, kale, cumin, coriander, salt, and pepper. Blend until it's well combined. You may need to stop it mid-way and mix it with a spoon.
Transfer the mixture to a bowl and cover it tight. Refrigerate for at least 1 hour or up to 24 hours.
Meanwhile, make the tahini sauce by adding all the ingredients into a bowl and mixing well. add more water if needed for a looser consistency.
Next, make the cucumber tomato salad by adding everything into a bowl and mixing well. Set both the sauce and salad in the fridge.
Remove the lid and add the baking powder and sesame seeds. Mix with a spoon.
Once you're ready, scoop and form patties until it's about 1/2 inch thickness. Place them on parchment paper until this process is complete.
Next, brush oil on one side of the falafels. Place them into your air-fryer (do not over crowd or pile on top of each other) oil side down. Brush the other side.
Set the air-fryer to 400 and fry for about 15 minutes. Half way through, pause the fryer and flip them so it's crispy on both side.
This may need to be done in batches.
Serve as is with the sauces and cucumber tomato salad or inside a delicious pita bread.
