For this recipe, you need to use dry chickpeas that have been soaked in water for 8 hours or overnight. Do not use canned chickpeas.
Drain the chickpeas and add them to a food processor along with the onions, baking soda, parsley, salt and pepper. Process until the chickpeas are granular but not mushy.
Transfer to a mixing bowl and set aside.
Heat a small skillet and add the mushrooms, fennel, thyme, and sage. Cook until the mushrooms are tender. Add a splash of water if the mixture sticks to the pan.
Add the mushroom mix and green olives to the mixing bowl and mix to combine with the chickpeas.
Form mixture into small patties.
Set your air fryer to cook at 400 degrees for 15 minutes.
Cook 3-4 falafels at a time, turning midway.
Combine some mustard and maple syrup in a ratio of three parts mustard to one part syrup as a dip for the falafels. The amount depends upon how many falafels you are serving at the time.