Air Fryer Broccoli Florets with Chickpea Crust, Lemon and Feta

Name: Air Fryer Broccoli Florets with Chickpea Crust, Lemon and Feta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.1 lb broccoli florets, small; 1/2 cup chickpea flour; 2.8 oz crumbled feta cheese; 2 tbsp olive oil; 3 tbsp water; 1 lemon lemon zest; 1 tbsp lemon juice; 1 tsp garlic powder; 3/4 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 3/4 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped fresh parsley

An original air fryer broccoli recipe with a crisp chickpea flour and spice coating, finished with feta, lemon zest, and fresh herbs. It turns golden outside, tender inside, and works beautifully as an appetizer, side, or light meal.

15 minPrep

12 minCook

27 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g broccoli florets, small (dry and of tamaño similar)
60 g chickpea flour (for the crust)
80 g crumbled feta cheese (for terminar)
30 ml olive oil (divided)
45 ml water (for the mezcla)
1 lemon lemon zest (solo the parte amarilla)
15 ml lemon juice (freshly squeezed)
3 g garlic powder
2 g smoked paprika
1 g ground cumin
1 g dried oregano
4 g salt (ajustar to taste)
1 g black pepper (freshly ground)
8 g chopped fresh parsley (for terminar)

Nutrition facts

per serving

185 kcal

Calories

8 g

Protein

13 g

Carbs

11 g

Fat

4 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the air fryer to 390°F / 200°C for 3 minutes.
2
In a large bowl, combine the chickpea flour, garlic powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper.
3
Add 1 tablespoon olive oil (15 ml), the water, half of the lemon zest, and the lemon juice. Stir until you get a light batter, similar to a thick tempura batter.
4
Add the broccoli florets to the bowl and toss well until they are coated in a thin, even layer of the chickpea mixture.
5
Arrange the broccoli in the air fryer basket in a single layer. Drizzle or brush the remaining 1 tablespoon olive oil (15 ml) over the top.
6
Cook at 390°F / 200°C for 10 to 12 minutes, shaking the basket halfway through, until the broccoli is tender and the coating is golden and crisp at the edges.
7
Transfer the cooked broccoli to a serving platter. Top with the crumbled feta, the remaining lemon zest, and the chopped fresh parsley.
8
Serve immediately to enjoy the crisp coating and the contrast with the creamy feta.

Chef tips

Dry the broccoli well before coating so the crust sticks better. Do not overcrowd the basket; cook in two batches if needed for better browning.

Substitutions

You can swap the feta for firm crumbled goat cheese. Parsley can be replaced with dill or chives. If you want more heat, add a pinch of chili flakes to the dry mixture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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