Boil the vegetables

• Place the potatoes, carrots and broccoli in a stockpot and cover with water.
• Boil until soft and easily pierced with a fork.

Mash and season

• Drain the vegetables well and mash them in a bowl.
• Stir in the cornstarch, garlic powder, paprika, dried herbs, salt and pepper.
• Mix until a firm, moldable mixture forms.

Shape the balls

• Roll the mixture into evenly sized balls with your hands.
• Brush them lightly with olive oil.

Air-fry until crispy

• Place the balls in the air fryer basket in a single layer.
• Air-fry until golden and crispy, shaking the basket halfway.

Make the creamy dip

• Whisk the vegan mayo and vegan yogurt with the lemon juice and minced garlic.
• Season to taste.

Finish and serve

• Toss the warm veggie balls with the chopped parsley and vegan parmesan.
• Serve immediately with the creamy dip.