Air Fryer Sweet Onion Crescents with chickpea-cheese crust, roasted red pepper cream and chives

Instructions

1. 1

   Preheat the air fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   In a small bowl, mix the chickpea flour, grated Manchego cheese, 1 teaspoon of the sweet paprika, 1/2 teaspoon of the garlic powder, the dried oregano, 1/2 teaspoon of the salt, and the black pepper.

3. 3

   In another bowl, beat the egg with 1 tablespoon of olive oil until well combined.

4. 4

   Place the sweet onion wedges in a large bowl and toss them with the remaining 1 tablespoon olive oil, the remaining 1 teaspoon sweet paprika, the remaining 1/2 teaspoon garlic powder, and the rest of the salt.

5. 5

   Dip each onion wedge into the egg mixture, then press it into the chickpea-cheese mixture to create a light crust on both sides.

6. 6

   Arrange the coated onion wedges in the air fryer basket in a single layer, leaving space between them. Cook at 190 °C / 375 °F for 8 minutes.

7. 7

   Open the basket, carefully turn the onion crescents, and cook for 6 to 8 minutes more at 190 °C / 375 °F, until golden, crisp on the edges, and tender in the center.

8. 8

   While they cook, make the cream: blend the roasted red pepper with the Greek yogurt, lemon juice, and a pinch of salt until smooth.

9. 9

   Serve the onion crescents hot with the roasted red pepper cream underneath or on the side, and finish with the chopped fresh chives on top.