First blanch the broccoli in boiling water for 2 minutes until they turn bright green. Remove and run under cold water to halt the cooking process.

Add the broccoli to a high speed blender and pulse until the broccoli is pulverized into tiny pieces.

Make flax egg by combining 3 tbsp reserved aquafaba and 1 tbsp ground flax seeds. Set aside to gel.

In a large bowl, combine mashed chickpeas, panko, broccoli, vegan cheddar, vegan parmesan, flax “egg”, nutritional yeast, salt, garlic powder, and onion powder. Mix with hands until all is well combined and you can form balls.

Make balls with the mix and place on a sheet pan. Place in the refrigerator for 30 minutes to set.

Once set, make a breading station with 3 small bowls. One for chickpea flour, one for aquafaba and one for panko. One by one, dip the balls in each bowl to coat . First the chickpea flour, then the aquafaba, then the panko.

Spray your airfryer grate with avocado or olive oil then fill the basket with broccoli balls. Spray the tops then air fry at 400 degrees for 12 minutes, turning once at the halfway point. Do this in batches until all are crispy and olden on the outside and soft and cheesy on the inside.

Serve with dipping sauce of choice.