Add the tinned, drained chickpeas, handful coriander leave & stalks, diced red onion, paprika, cumin, chilli flakes, salt & pepper, olive oil and pulse into a paste
Pour the mix into a large mixing bowl and mix through the flour and sweet corn. Hand shape into balls and put into one side of the air fryer.
Slice the aubergine in half (lengthways) and put into the other side of the Air Fryer.
On the falafel drawer, select Air Fry and set the temperature to 205°C and the time for 15 minutes. On the aubergine drawer, select Air Fry and set the temperature to 190°C and the time for 15 minutes. Press Start.
When the cooking program finishes, remove the aubergine and scoop out the flesh.
Blend in a food processor with the lemon juice, garlic clove, tahini, olive oil and salt, until it becomes a smooth dip.
Serve up the falafels on a plate and enjoy with the baba ganoush!