NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea elbow pasta

2 oz Fat-free shredded cheddar cheese

1 oz Grated parmesan cheese

1 large Egg

0.25 cup Whole wheat panko breadcrumbs

0.5 tbsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water until tender, then drain and finely chop the noodles into small pieces.

• 2

  In a medium bowl, combine the chopped pasta with the shredded cheddar and half of the parmesan cheese, mixing until the cheese begins to bind the pasta together.

• 3

  Roll the mixture into tightly packed 1-inch balls and place them on a tray in the freezer for 15 minutes to firm up.

• 4

  Set up a breading station with the whisked egg in one bowl and a mixture of panko, remaining parmesan, garlic powder, onion powder, salt, and pepper in another.

• 5

  Dip each chilled pasta ball into the egg wash and then roll thoroughly in the seasoned panko mixture until evenly coated.

• 6

  Heat the avocado oil in a non-stick skillet over medium-high heat and fry the balls for 2-3 minutes per side until they are deeply bronzed and crispy.