Place chickpeas in a medium bowl and cover with water (about 2-3 inches above chickpeas) Soak chickpeas overnight or 8 hours.
Drain chickpeas and rinse well with cold water. Place in a food processor with shallot, garlic, lemon zest, flour, parsley, cilantro, cumin, coriander, and cayenne pepper. Pulse mixture several times until finely chopped (do not pulse long enough to form a smooth puree)
Scrape falafel mixture into a large bowl and season with salt and pepper to taste. Scoop mixture into 1-in balls and place on a large baking sheet. Note: at this point, you can store falafel balls in a container in fridge up to 6 days and cook as needed.
Spray the grate of a 4-qt air fryer and preheat to 375F for 3 minutes. Working in batches if necessary, lay falafel in a single layer in air fryer and air fry at 375F 8 minutes until golden brown and crispy, flipping falafel halfway through frying. Repeat cooking with remaining falafel.
Serve falafel warm in a pita with hummus, sliced cucumber and tomato, tzatziki sauce, and fresh herbs on top. Enjoy!