NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea elbow pasta

4 oz lean ground turkey

0.5 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 large egg

1 tbsp almond flour

0.25 tbsp avocado oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the chickpea pasta in boiling water until al dente, then drain and set aside.

• 2

  Sauté the ground turkey in a skillet over medium heat until fully browned and crumbled.

• 3

  In a large bowl, combine the cooked pasta, turkey, shredded cheddar, Greek yogurt, garlic powder, onion powder, salt, and pepper.

• 4

  Mash the mixture slightly with a fork to help it bind, then roll into 1-inch balls and place on a tray.

• 5

  Freeze the balls for 15 minutes to ensure they hold their shape during the frying process.

• 6

  Whisk the egg in a small bowl and place the almond flour in a separate shallow dish.

• 7

  Dip each chilled ball into the egg wash, then roll in the almond flour until evenly coated.

• 8

  Heat the avocado oil in a non-stick skillet over medium-high heat and fry the bites for 2-3 minutes per side until golden brown and crispy.