NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbow pasta

0.5 cup plain non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

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 mixing bowl, stir together the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, sea salt, and black pepper until a thick sauce forms.

• 3

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

• 4

  Once chilled, scoop the mixture into small, tightly packed balls using a tablespoon or small cookie scoop.

• 5

  Whisk the egg in one small bowl and place the whole wheat panko in another bowl.

• 6

  Dip each macaroni ball into the whisked egg, then roll it in the panko breadcrumbs until fully and evenly coated.

• 7

  Lightly mist the balls with avocado oil and place them in an air fryer basket at 370°F for 8-10 minutes, or until the exterior is golden and crispy.