🫙 From the Spice Rack
Chickpea-Couscous Croquettes
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
maineasy
Ingredients8 items
Ingredients
- 2/3cup sunflower seeds, hulled
- 1cup couscous
- 1/2cup tomato juice
- 1/2cup red wine, dry
- 3tbsp soy sauce
- 2tbsp dijon mustard
- 2tbsp red wine vinegar
- 2tsp rosemary
Directions
- 1
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
- 2
Spread seeds on baking tray
- 3
Remove any shells or discolored seeds
- 4
Bake 5-7 mins, until seeds smell nutty and darken slightly
- 5
Grind in food processor until coarsely chopped
- 6
Add chickpeas and process until well mixed
- 7
Keep mix in food processor
- 8
In heavy pot, combine couscous, tomato juice and red wine