Prep the onions: Peel and slice the onions into thin half-moons. Separate the layers with your hands. This helps the batter coat every strand and creates craggy, crispy edges.

Season the onions: Add the onions to a large bowl. Sprinkle with salt and lemon juice, then toss. Let them sit for 5 minutes to soften slightly and release moisture.

Mix the dry ingredients: In a separate bowl, whisk chickpea flour, rice flour, baking powder, cumin, coriander, turmeric, chili powder, and garlic powder.

Make the batter: Add the dry mix to the onions. Drizzle in 1–2 tablespoons of oil. Add water a little at a time, tossing with tongs, until the mixture turns into a thick, clinging batter. It should hold together in loose clumps, not runny.

Add herbs: Fold in chopped cilantro if using. Taste a small bit of batter and adjust salt or spice as needed.

Preheat the air fryer: Set to 375°F (190°C) for 3–4 minutes. Lightly spray or brush the basket with oil to prevent sticking.

Shape the fritters: Use a spoon or your hands to form loose mounds, about 2 tablespoons each. Don’t pack them too tightly; a rough shape gives better texture.

Air fry in batches: Arrange fritters in a single layer without crowding. Lightly spray the tops with oil. Cook for 8–10 minutes, flip, spray again, and cook 5–8 more minutes until golden and crisp.

Check for doneness: Fritters should feel firm on the outside and cooked through inside. If they need more time, add 2–3 minutes.

Serve hot: Sprinkle with a pinch of salt and a squeeze of lemon. Pair with a cool yogurt dip or your favorite chutney.