Rinse the chickpeas and then put them in the Instant Pot and add the water, 1 teaspoon of the salt, and the baking soda.

Cover the pot, set the valve to the sealing position, and cook on high pressure for 10 minutes.

When the cooking time is up, let the pressure release naturally for about 10 minutes. Release any remaining pressure and drain the beans.

Put the onion, garlic, and parsley in a food processor and pulse until finely chopped.

Add the drained chickpeas, the remaining 2 teaspoons of salt, pepper, flour, cumin, coriander, cayenne, and baking powder and process to a chunky paste.

Form the mixture into balls a bit larger than golf balls. You can cook them in balls or flatten the balls into 1-inch-thick patties.

To deep-fry the patties on the stovetop, fill a heavy-bottomed pan with high sides with about 2 inches of the oil. Heat over medium-high heat until the oil shimmers. Add the balls or patties and cook for 3 to 4 minutes per side, until they are golden brown and crisp. Use a slotted spoon to transfer the patties to a paper-towel-lined plate.

To fry the falafel in the Instant Pot, add 1/4 cup of oil to the Instant Pot and use the saute function to heat it until it shimmers. Add the falafel balls or patties to the oil and cook for about 5 minutes per side, until the are golden brown and crisp. Use a slotted spoon to transfer the patties to a paper-towel-lined plate.

To cook in your air fryer, brush the balls or patties with oil and arrange them in the air fryer basket in a single layer. Cook at 370 for 8 minutes. Flip the patties over and cook for 8 more minutes, until they are golden brown and crisp. 

Serve hot.