Put the cashews and oats into your food processor and grind until you get a coarse meal --- think cornmeal consistency. Transfer to a large bowl.
Add the remaining ingredients to your food processor, and pulse until everything is finely minced. Transfer the chickpea mince to the bowl of cashew-oat flour, and mix until you have a crumbly dough.
Use your hands to create around 12 falafel balls from the dough, then arrange them in a single layer in your air fryer basket. You should be able to get them to hold together by pressing the dough into a ball shape. Rolling it between your hands will not work. If they simply won't hold together, add water to the mixture, a tablespoon at a time, until you can form balls that hold up.
To air fry: Arrange the balls in a single layer in your air fryer basket. Spritz with oil, if you want a crispier outside. Cook at 370° F for 12 minutes, shaking gently after 8 minutes.
To bake: Arrange the balls on a lined baking sheet, and spritz with oil, if you want a crispier outside. Bake for 25-30 minutes, until they're golden brown.
For nut-free, use pumpkin seeds or sunflower seeds instead.The spray oil is optional, but it does give your falafel a crispier outside.To make ahead: You can make the falafel dough ahead of time. Just store it in an airtight container in the fridge. It will keep for two to three days. When you're ready to air fry, just pull it out, knead it briefly, and form into balls. Then, cook as directed in the recipe.Storage: These keep in the fridge for 3-4 days. To reheat, toss them back into the air fryer with a spritz of oil at 350° F for 5 minutes. You can also pop them into the microwave, if you're in a hurry.