NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea pasta elbows

0.5 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 large Egg

0.13 cup Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 sprays Avocado oil

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

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

• 4

  Once chilled, scoop the mixture and roll it into 4 to 5 even-sized balls using your hands.

• 5

  Place the whisked egg in one shallow bowl and the whole wheat panko breadcrumbs in another.

• 6

  Dip each ball into the egg wash, then roll it in the panko breadcrumbs until the surface is completely and evenly coated.

• 7

  Place the balls in the air fryer basket, lightly coat them with avocado oil spray, and cook at 375°F for 10-12 minutes until they are golden brown and crispy.