NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbow pasta

0.5 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

0.5 oz parmesan cheese

2 large egg whites

2 tbsp nutritional yeast

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the Greek yogurt, shredded sharp cheddar, half of the parmesan cheese, and nutritional yeast until a thick sauce forms.

• 3

  Fold the cooked pasta into the cheese sauce until every noodle is well-coated, then refrigerate the mixture for 30 minutes to firm up.

• 4

  Once chilled, scoop the mixture into small, uniform balls and roll them gently between your palms to shape.

• 5

  In a shallow bowl, whisk the egg whites until frothy; in a separate bowl, combine the almond flour, remaining parmesan, garlic powder, smoked paprika, sea salt, and black pepper.

• 6

  Dip each macaroni ball into the egg whites, then roll in the seasoned almond flour mixture until completely and evenly coated.

• 7

  Lightly brush or spray the bites with avocado oil and place them in an air fryer basket at 375°F for 10 to 12 minutes until they are golden brown and crisp.