Recipe#8465

Title: Croquettes De Couscous Et Pois Chiches

  "Vegetarian Times", January, 1993

      Yield: 24 patties
 
    2/3 c  Hulled, raw sunflower seeds
      2 c  Cooked and drained chickpeas
      1 c  Uncooked couscous
    1/2 c  Tomato juice
    1/2 c  Dry red wine
      3 tb Soy sauce
      2 tb Dijon mustard
      2 tb Red wine vinegar
      2 ts Dried rosemary
      1 ts Dried thyme
    1/2 ts Black pepper
      3 tb Minced fresh parsley
      3    Garlic cloves; pressed
      1 tb Olive oil
 
  Preheat oven to 350F.  Spread sunflower seeds on a baking tray. Remove any
  shells or discolored seeds. Bake 5-7 minutes until seeds smell nutty and
  darken slightly. Grind seeds in a food processor for 30 seconds until
  coarsely chopped. Add chickpeas and process until well mixed. Keep mixture
  in the food processor.
  
  In a heavy, 1 quart pot, combine couscous, tomato juice and red wine. Stir
  & bring to a boil. Lower heat, cover and simmer for 2-3 minutes until the
  couscous has absorbed all the liquid.  Let sit 5 more minutes. Add cooked
  couscous to chickpea mixture along with remaining ingredients except oil.
  Mix well, stopping the processor and scraping down the sides once or twice,
  until smooth.
  
  Lightly oil your hands. Shape 2 to 3 Tb of chickpea mixture between your
  hands to form a ball. Repeat with remaining mixture until you have 24
  balls. Flatten balls to form patties about 2" wide and 1/2" thick. Brush
  croquettes with olive oil and place on a lightly oiled baking tray. Bake
  for 15 minutes, turn the croquettes over, brush with oil and bake another
  10-12 minutes.
  
  These may be served in a sandwich, as an appetizer or as a main dish with
  pasta and tomato sauce.