France-Couscous-Chickpea Croquettes

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France-Couscous-Chickpea Croquettes

 

 

2/3 cup hulled, raw sunflower seeds, optional

2 cups cooked and drained chickpeas

1 cup uncooked couscous

1/2 cup tomato juice

1/2 cup dry red wine

3 tbsps. soy sauce

2 tbsps. dijon mustard

2 tbsps. red wine vinegar

2 tsps. dried rosemary

1 tsp. dDried thyme

1/2 tsp. black pepper

3 tbsps. minced fresh parsley

3 garlic cloves, pressed

1 tbsp. olive oil

 

 

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

baking tray. Remove any shells or discolored seeds. Bake to 5-7 min., 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 qt. 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 ingr. 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 . tbsps. 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, bruth with oil and bake another 10 to 12 minutes.

Makes 24 2 " croquettes.

These may be served in a sandwich, as an appetizer or as a main dish with

pasta and tomato sauce.

 

 

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