YOUR SOLIN GENERATED RECIPE
High-Protein Crispy Mac & Cheese Bites
Golden-brown chickpea pasta spheres are stuffed with gooey grass-fed cheddar and Greek yogurt for a velvety interior that crunches perfectly with every bite.
INGREDIENTS
1.5 oz Chickpea elbow pasta
0.5 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 oz Part-skim mozzarella cheese
1 large Egg
2 tbsp Nutritional yeast
2 tbsp Whole wheat panko breadcrumbs
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Avocado oil
PREPARATION
Cook the chickpea pasta in boiling salted water until al dente, then drain and set aside to cool slightly.
In a medium bowl, stir together the cooked pasta, Greek yogurt, shredded cheddar, shredded mozzarella, and nutritional yeast until a thick, creamy consistency is achieved.
Place the pasta mixture in the freezer for 15 minutes to firm up, making it easier to shape into balls.
Prepare two small bowls: one with the beaten egg and another with the panko breadcrumbs mixed with garlic powder, onion powder, sea salt, and black pepper.
Scoop the chilled pasta mixture and roll into 4-5 tight spheres, dipping each first into the egg wash and then into the seasoned panko.
Lightly brush or spray the balls with avocado oil and air-fry at 400°F for 8-10 minutes until the coating is deeply golden and crisp.