Chickpea-couscous Croquettes

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Title: CHICKPEA-COUSCOUS CROQUETTES
Categories: Main dish, Vegetarian
Yield: 4 servings

2/3 c Sunflower seeds, hulled
-- & raw, optional
2 c Chickpeas, cooked
1 c Couscous
1/2 c Tomato juice
1/2 c Red wine, dry
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Rosemary
1 ts Thyme
1/2 ts Black pepper
3 tb Fresh parsley, minced
3 cl Garlic
1/2 tb Olive oil

If using sunflower seeds, preheat oven to 350F. Spread seeds on
baking tray. Remove any shells or discolored seeds. Bake 5-7 mins,
until seeds smell nutty and darken slightly. Grind in food processor
until coarsely chopped. Add chickpeas and process until well mixed.
Keep mix in food processor.
In heavy pot, combine couscous, tomato juice and red wine. Stir and
bring to a boil. Lower heat, cover and simmer 2-3 mins, until
couscous has absorbed all the liquid. Let stand 5 more mins.
Add cooked couscous to chickpea mixture along with remaining
ingredients except oil. Mix well, stopping processor and scraping
down the sides once or twice, until smooth.
Lightly oil your hands. Shape 2-3 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 inches wide and 1/2 inch
thick.
Brush croquettes with olive oil and place on lightly oiled baking
tray. Bake 15 mins, turn croquettes over, brush with oil and bake
another 10-12 mins.
You can bake croquettes ahead of time, refrigerate and reheat before
serving. Serve with Sauce Bourguignonne

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