Chickpea-couscous croquettes
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Chickpea-couscous croquettes
  Vegetarian  
Last updated 6/12/2012 1:14:18 AM. Recipe ID 43121. Report a problem with this recipe.
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      Title: Chickpea-couscous croquettes
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
    2/3 c  Sunflower seeds, hulled
           -- & raw, optional
      2 c  Chickpeas, cooked
      1 c  Couscous
    1/2 c  Tomato juice
    1/2 c  Red wine, dry
      3 tb Soy sauce
      2 tb Dijon mustard
      2 tb Red wine vinegar
      2 ts Rosemary
      1 ts Thyme
    1/2 ts Black pepper
      3 tb Fresh parsley, minced
      3 cl Garlic
    1/2 tb Olive oil
 
  If using sunflower seeds, preheat oven to 350F. Spread seeds on baking
  tray. Remove any shells or discolored seeds. Bake 5-7 mins, until
  seeds smell nutty and darken slightly. Grind in food processor until
  coarsely chopped. Add chickpeas and process until well mixed. Keep
  mix in food processor. In heavy pot, combine couscous, tomato juice
  and red wine. Stir and bring to a boil.  Lower heat, cover and simmer
  2-3 mins, until couscous has absorbed all the liquid. Let stand 5
  more mins. Add cooked couscous to chickpea mixture along with
  remaining ingredients except oil. Mix well, stopping processor and
  scraping down the sides once or twice, until smooth. Lightly oil your
  hands.  Shape 2-3 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 inches wide and 1/2 inch thick. Brush
  croquettes with olive oil and place on lightly oiled baking tray.
  Bake 15 mins, turn croquettes over, brush with oil and bake another
  10-12 mins. You can bake croquettes ahead of time, refrigerate and
  reheat before serving. Serve with Sauce Bourguignonne
 




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Recipe ID 43121 (Apr 03, 2005)

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