Air-Fried Arancini

"Arancini are Italian rice balls made with leftover risotto. This Sicilian street food is coated in breadcrumbs, and usually fried, but this recipe is air-fried. That gives them a crisp outside. Then you bite through to melty risotto inside. To make arancini ahead of time for a party or gathering, simply form the cold risotto into balls, and roll the balls in seasoned bread crumbs, as directed in the recipe."

"In a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. In a large bowl mash chickpeas with a fork until nearly smooth. Stir in flaxseed mixture, rice, nutritional yeast, garlic, and oregano. Season with salt and black pepper. Stuff a green olive inside each pepper. Divide rice mixture into nine portions. Wrap each rice portion around a stuffed pepper to form a ball."

Arancini are Italian rice balls made with leftover risotto, coated in breadcrumbs and air-fried for a crisp exterior and melty risotto interior. The recipe binds chilled brown Arborio rice and mashed canned chickpeas with flaxseed meal, nutritional yeast, garlic, and oregano, then seasons with salt and pepper. Pimiento-stuffed green olives wrapped in piquante peppers are enclosed in nine rice portions before coating in whole wheat panko. Air-fry at 370°F for about 8 minutes until lightly browned, turning once. Store leftovers in an airtight container in the refrigerator for about four days and reheat in the air fryer at 400°F for about 10 minutes.

Read at Alternative Medicine Magazine