Title: Croquettes de couscous et pois chiches
 Categories: French, Vegetarian, Vegan
      Yield: 24 servings
 
    2/3 c  Hulled, raw sunflower seeds
           - (optional)
      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
 
  (Couscous-Chickpea Croquettes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 2-3 min., 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 .
  Tbl. 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 min, turn the
  croquettes over, bruth with oil and bake another 10-12 min. Makes 24
  2" croquettes. These may be served in a sandwich, as an appetizer or
  as a main dish with pasta and tomato sauce.
  
  From: the January 1993 issue of Vegetarian Times
  
  FROM:    JANICE MESSALI   (SWSH14B)