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By: F T.

Description:
Time: 45 min (15 min to prepare, 30 min to cook)
Meal type: Snack
Ethnicity: Eastern European
Number of Servings: 24
Ingredients:
0.666667 C Hulled, raw sunflower seeds - (optional)
2 C Cooked and drained chickpeas
1 cup Uncooked couscous
0.5 cup Tomato juice
0.5 cup Dry red wine
3 tablespoon Soy sauce
2 tablespoon Dijon mustard
1 each tb Red wine vinegar
2 tablespoon Dried rosemary
1 tablespoon dried thyme
0.5 tablespoon black pepper
3 tablespoon Minced fresh parsley
3 each Garlic cloves -- pressed
1 tablespoon olive oil
Directions:
*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.

Notes:




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