NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta elbows

0.5 cup low-fat cottage cheese

1 oz sharp cheddar cheese

1 large egg

2 tbsp nutritional yeast

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil spray

PREPARATION

• 1

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

• 2

  In a high-speed blender, combine the cottage cheese, nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper until completely smooth.

• 3

  Stir the blended sauce and shredded cheddar cheese into the cooked pasta until every noodle is well-coated.

• 4

  Transfer the mixture to a shallow container and refrigerate for at least 30 minutes to allow the starches and cheese to set.

• 5

  Once chilled, scoop the mixture and roll into 1-inch balls using your hands, pressing firmly to ensure they hold their shape.

• 6

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

• 7

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

• 8

  Lightly coat the air fryer basket with avocado oil spray and arrange the balls in a single layer without crowding.

• 9

  Air fry at 375°F for 10-12 minutes, shaking the basket halfway through, until the coating is golden and crisp.