1 cup English cucumber, thinly sliced into half-moons
2 oz kalamata olives, pitted and roughly chopped
2 tbsp olive oil
1 tbsp red wine vinegar
Rinse chickpeas and place in a large bowl. Cover with enough cold water to allow chickpeas to triple in volume. Cover and let stand at room temperature overnight.
The next day, rinse chickpeas and let drain thoroughly in a strainer while preparing remaining ingredients.
Combine all falafel ingredients in the bowl of a food processor. Process until finely ground, about 30 seconds, stopping to scrape down the sides of the bowl as necessary.
Transfer mixture to a medium bowl and cover. Refrigerate for 20 minutes before forming falafel. Prepare sauce while mixture is resting.
Scoop two heaping tablespoons per falafel and gently form into a slightly flattened ball. Place falafel on the airfry basket, being careful not to press down.
Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.
Cook in rack position 4 until lightly browned and cooked through, about 15 minutes.
Meanwhile, combine feta, garlic, oregano and pepper flakes in the bowl of a food processor. Process until feta is broken down and smooth, about 30 seconds. Scrape down the sides of the bowl.
With the machine running, add the olive oil through the feed tube and process until incorporated. Combine water and lemon juice in a small bowl. With the machine running, add the lemon juice mixture through the feed tube and process until a sauce forms. Set aside.
In a large bowl, whisk together olive oil and red wine vinegar. Season to taste with salt and black pepper. Add red onion, tomatoes, cucumber, and olives to bowl. Toss to combine.
Serve falafel immediately with salad, topping both with spicy feta sauce and serving remainder on the side of the plate.