Make the pesto. In a food processor, add parsley, basil, parmesan, garlic, toasted pine nuts and salt. Turn on the food processor and slowly add the olive oil. Once all of the olive oil is incorporated into the pesto, store and refrigerate until ready to use.
Preheat the airfryer to 200 degrees. Slice the tomato and the feta into circular slices. Pat tomato dry with a paper towel. Spread 1 tablespoon of the pesto on top of each tomato slice and top with the feta. Toss the red onions with 1 tablespoon of olive oil and place on top of the feta.
Place the tomatoes/feta into the cooking basket and cook for 12-14 minutes or until the feta starts to soften and brown. Finish with a pinch of salt and an additional spoonful of basil pesto.
Peel the parsnips and onions. Cut the parsnips and celery into 2cm cubes and the onions into wedges. Half the butternut squash, remove the seeds and cut into cubes.(No need to peel it)
Mix the cut vegetables with thyme and olive oil. Season to taste.
Place the vegetables into the basket of the airfryer. Set the timer for 20 minutes and roast the vegetables until timer rings or until vegetables are nicely brown. Stir once while roasting.
Divide the mixture into equal portions and shape into koftasize balls.
Preheat airfryer at 180 degrees for 5 minutes. Lightly brush the air fryer wire rack and the koftas with oil. Place the koftas on the rack and put it in.
Cook for 5-7 minutes at the same temperature.
Serve hot as a snack or use in gravy for chicken koftas.
