Chickpea-Couscous Croquettes
Submitted by evinrude
Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
1 hrsThese croquettes are what happens when you give chickpeas the glow-up they deserve.
Toasted sunflower seeds get ground with chickpeas in the food processor, then mixed with couscous that’s been simmered in tomato juice and red wine until it soaks up every drop.
Dijon mustard, red wine vinegar, rosemary, and thyme layer in savory depth, while a brush of olive oil before baking gives each patty a golden, crispy shell.
You get 24 croquettes from one batch, so they’re ideal for meal prep or feeding a crowd.
Chef Tips
- Oil your hands before shaping the patties. The mixture is sticky, and this makes forming them so much easier.
- Don’t skip toasting the sunflower seeds. Raw seeds taste flat, but toasted ones bring a nutty richness that anchors the whole croquette.
- Serve these with a yogurt-herb dipping sauce or tucked into a pita with greens and pickled onions.
Ingredients
Directions
If using sunflower seeds, preheat oven to 350℉ (180℃).
Spread seeds on baking tray.
Remove any shells or discolored seeds. Bake 5 to 7 minutes 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 to 3 minutes 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 to 3 tablespoons 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 ½ inch thick.
Brush croquettes with olive oil and place on lightly oiled baking tray.
Bake 15 minutes turn croquettes over, brush with oil and bake another 10 to 12 mins.
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