NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

0.75 cup low-fat cottage cheese

1.5 oz sharp light cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 large egg whites

0.25 cup whole wheat panko breadcrumbs

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a blender, process the cottage cheese until completely smooth and creamy.

• 3

  In a medium bowl, combine the cooked pasta, blended cottage cheese, shredded cheddar, nutritional yeast, garlic powder, onion powder, salt, and pepper.

• 4

  Place the mixture in the refrigerator for at least 30 minutes to firm up for easier handling.

• 5

  Scoop the chilled mixture and form into 1-inch balls using your hands.

• 6

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

• 7

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

• 8

  Lightly coat the balls with avocado oil and air-fry at 375°F for 10-12 minutes until the exterior is golden and crispy.