NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry chickpea pasta

0.5 cup non-fat Greek yogurt

1.5 oz reduced-fat sharp cheddar cheese

2 tbsp nutritional yeast

3 tbsp liquid egg whites

2 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

PREPARATION

• 1

  Cook the chickpea pasta in boiling water according to package directions until very tender, then drain thoroughly.

• 2

  In a medium bowl, mash the warm pasta slightly with a fork and stir in the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, onion powder, salt, and pepper.

• 3

  Place the pasta mixture in the refrigerator for at least 30 minutes to firm up so it can be easily handled.

• 4

  Once chilled, scoop the mixture into small balls and roll them firmly between your palms.

• 5

  Place the liquid egg whites in one small bowl and the panko breadcrumbs in another.

• 6

  Dip each ball into the egg whites, then roll in the panko until evenly coated.

• 7

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 8

  Carefully place the balls in the skillet and fry for 2-3 minutes per side, turning gently, until the exterior is golden brown and crispy.