Croquettes De Couscous Et Pois Chiches

Title:
Croquettes De Couscous Et Pois Chiches

Yield:
24 Patties

Categories:
Main
Dishes,
French,
Vegetables




Ingredients:





   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.


 


 "Vegetarian Times", January, 1993