Heat a small pan over medium heat and toast the cumin seeds until fragrant and slightly browned. Let them cool, then crush them roughly using a mortar and pestle.

In a mixing bowl, combine almond flour, salt, black pepper, and crushed cumin seeds. Add Greek yogurt and use a silicone spatula to bring the mixture together into a dough.

Preheat air fryer or oven to 350°F (175°C). Divide the dough into 12 equal portions and roll each into a smooth ball.

For air frying, line the basket with perforated parchment paper, arrange the dough balls, and lightly spray with avocado oil. Air fry at 330°F (165°C) for 12–15 minutes until golden.

For baking, place the dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for about 15 minutes until golden brown.