In a food processor, combine the soaked or canned chickpeas, shallot, parsley, garlic, cumin, smoked paprika, sea salt, black pepper, baking powder, Anima Mundi Suma, lemon juice, and avocado oil. Pulse until the mixture is well combined but still slightly coarse—you want it to be sticky enough to hold together but not mushy.

Using damp hands or a small cookie scoop, form the mixture into balls or small patties. Set aside on a plate while preheating the air fryer.

Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with avocado oil and place the falafel in a single layer (work in batches if needed). Air fry for 12–15 minutes, flipping halfway through, until the falafel is golden and crispy on the outside.

In a high-speed blender or food processor, combine garlic, aquafaba, lemon juice, and salt. Blend until completely smooth. Then, with the motor running on low, slowly drizzle in the avocado oil until the dressing emulsifies into a thick, creamy consistency.

Base: Add a scoop of warm cooked rice (white, brown, or quinoa works well).

Veggies: Arrange sliced Persian cucumbers and halved cherry tomatoes around the bowl.

Briny Bite: Add a handful of kalamata olives or mixed Mediterranean olives.

Pickled Element: Spoon in some pickled red onions for a tangy crunch.

Creamy Element: Add a generous dollop of classic or roasted garlic hummus.

Crispy Protein: Top with 3–4 warm air-fried falafel balls or patties.

Bread Side: Slide in a few pieces of soft pita or grilled flatbread.

Dressing: Drizzle the entire bowl with garlic lemon dressing.

Fresh Herbs (Optional): Garnish with fresh parsley or mint for a bright finish.