Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chickpea-Couscous Croquettes

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

1 batch

Prep

20 min

Cook

25 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
cup sunflower seeds
hulled
Camera
2 cups chickpeas (garbanzo beans)
cooked
Camera
1 cup couscous
Camera
½ cup tomato juice
Camera
½ cup red wine
dry
* Camera
3 tablespoons soy sauce, tamari
Camera
2 tablespoons dijon mustard
Camera
2 tablespoons red wine vinegar
Camera
2 teaspoons rosemary leaves
Camera
1 teaspoon thyme
* Camera
½ teaspoon black pepper
Camera
3 tablespoons parsley leaves
minced
Camera
3 cloves garlic
Camera
½ tablespoon olive oil
Camera

Ingredients

Amount Measure Ingredient Features
158 ml sunflower seeds
hulled
Camera
473 ml chickpeas (garbanzo beans)
cooked
Camera
237 ml couscous
Camera
118 ml tomato juice
Camera
118 ml red wine
dry
* Camera
45 ml soy sauce, tamari
Camera
3E+1 ml dijon mustard
Camera
3E+1 ml red wine vinegar
Camera
1E+1 ml rosemary leaves
Camera
5 ml thyme
* Camera
2.5 ml black pepper
Camera
45 ml parsley leaves
minced
Camera
3 cloves garlic
Camera
7.5 ml olive oil
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 48529% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1135mg 47%
Total Carbohydrate 24g 24%
Dietary Fiber 11g 44%
Sugars g
Protein 38g
Vitamin A 8% Vitamin C 27%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe