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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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 783.9mg||27 %|
|Potassium 438.4mg||12 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 64.2g|
|Protein 14.1g||20 %|
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Calories per serving: 396
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