Dry the rinsed chickpeas on paper towels to remove as much moisture as possible.
Place the onions, garlic, parsley, scallions, cumin, salt, and red pepper flakes in the bowl of a food processor fitted with a steel blade.
Process until blended for 30 to 60 seconds, after that add the chickpeas and pulse 2 to 3 times until just blended, make sure they are not pureed.
Sprinkle in the baking powder and add the flour, make sure to scrape the sides of the bowl with a spatula, and pulse a few more times.
Transfer mixture to a bowl, stir in paprika and Italian dried herbs. Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
Preheat the air fryer 350F.
Form 12 falafel balls, if the emixture is too sticky add some flour to your hands and the working surface.
Arrange the falafels in one layer in the air fryer basket, so they don't overlap and don't touch.
Spray the falafel with cooking oil.
Cook 14 minutes, in batches until golden brown, turning halfway.
Serve with hummus, veggies and pita bread.