Ingredients Jump to Instructions ↓

  1. 2/3 c Sunflower seeds, hulled

  2. -- & raw, optional 2 c Chickpeas, cooked

  3. 1 c Couscous

  4. 1/2 c Tomato juice

  5. 1/2 c Red wine, dry

  6. 3 tb Soy sauce

  7. 2 tb Dijon mustard

  8. 2 tb Red wine vinegar

  9. 2 ts Rosemary

  10. 1 ts Thyme

  11. 1/2 ts Black pepper

  12. 3 tb Fresh parsley, minced

  13. 3 cl Garlic

  14. 1/2 tb Olive oil

  15. 350F. Spread seeds on baking tray. Remove any shells or discolored seeds. Bake

  16. 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

  17. 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

  18. 2-3 tb of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have

  19. 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

  20. 15 mins, turn croquettes over, brush with oil and bake another

  21. 10-12 mins. You can bake croquettes ahead of time, refrigerate and reheat before serving. Serve with Sauce Bourguignonne


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