Sift the flour into a bowl. Add the red pepper flakes and mix well. Lightly beat the egg yolks. Make a well in the center of the flour mixture and add the egg yolks, olive oil, beer, salt and pepper. With a spoon, mix well, but do not allow the batter to get stringy. Let rest for an hour at room temperature.

In a deep saucepan, heat the oil to 375 degrees. A drop of batter should sizzle when dropped into the oil. Heat a frying pan over medium heat and cook the chorizo, stirring occasionally, until it begins to turn golden, about 3 minutes.

In a clean bowl, beat the egg whites until they form stiff peaks. Fold the egg whites, chorizo, parsley and cheese into the batter. Drop the batter by heaping tablespoonfuls into the hot oil. Cook, turning occasionally, until golden, 2-3 minutes. Drain on paper towels.

Place on a platter and garnish with parsley leaves. Serve immediately.
Makes 25-30 puffs to serves 6-8