VT chickpea couscous croquettes

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Chickpea Couscous Croquettes

 

Recipe By :Vegetarian Times Complete Cookbook 1995

Serving Size : 6 Preparation Time :0:00

Categories : VT Complete {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup hulled raw sunflower seeds (optional)

2 cups cooked chickpeas

1 cup uncooked couscous

1/2 cup tomato juice

1/2 cup dry red wine

3 tablespoons soy sauce

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 teaspoons dried rosemary

1 teaspoon dried thyme

1/2 teaspoon black pepper

3 tablespoons minced fresh parsley

3 garlic cloves -- or more, pressed

1/2 tablespoon olive oil -- or double

 

If using sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking

tray. Remove any shells or discolored seeds. Bake for 5 to 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 medium pot, combine couscous, tomato juice and red wine. Stir and bring to

a boil. Lower heat, cover and simmer for 2 to 3 minutes, until 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 tablespoons 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 a lightly oiled baking tray. Bake

for 15 minutes, turn the croquettes over, brush with oil and bake another 10 to

12 minutes. Makes 24 2-inch croquettes.

 

PER CROQUETTE: 48 CAL.; 2G PROT.; 0.8G FAT; 8G CARB.; 0 CHOL.; 164MG SOD.; 1G

FIBER.

 

Description:

" 24 two-inch croquettes "

Source:

" Vegetarian Times Magazine 1993-01 "

Yield:

" 24 pieces "

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Per Serving (excluding unknown items): 132 Calories; 3g Fat (20.8% calories from

fat); 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 669mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : No eggs are necessary in these savory croquettes. Serve them with a

tomato sauce cooked with red wine.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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