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Title: CROQUETTES DE COUSCOUS ET POIS CHICHES
Categories: Main dish, French, Vegetables
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.
"Vegetarian Times", January, 1993
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