NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 large Egg

0.25 cup Whole wheat panko breadcrumbs

0.25 cup Marinara sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water until tender, then drain and let it cool to room temperature.

• 2

  In a medium bowl, combine the cooked pasta, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until the mixture is thick and creamy.

• 3

  Place the pasta mixture in the freezer for 20 minutes to firm up, making it easier to shape into balls.

• 4

  Once chilled, roll the mixture into 1-inch balls using your hands.

• 5

  Whisk the egg in a small bowl and place the panko breadcrumbs in a separate shallow dish.

• 6

  Dip each ball into the egg wash, then roll it in the panko breadcrumbs until fully and evenly coated.

• 7

  Lightly coat the air fryer basket with avocado oil and place the balls inside, ensuring they are not touching.

• 8

  Air fry at 400°F for 8-10 minutes, shaking the basket halfway through, until the exterior is golden and shatteringly crisp.

• 9

  Warm the marinara sauce in a small saucepan or microwave and serve immediately as a dipping sauce for the hot mac and cheese balls.