From: the January 1993 issue of Vegetarian Times; Serving Size: 24

• 2/3c Hulled, raw sunflower seeds - (optional)
• 2c Cooked and drained chickpeas
• 1c Uncooked couscous
• 1/2c Tomato juice
• 1/2c Dry red wine
• 3 tb Soy sauce
• 2 tb Dijon mustard
• 2 tb Red wine vinegar
• 2 ts Dried rosemary
• 1 t Dried thyme
• 1/2ts Black pepper
• 3 tb Minced fresh parsley
• 3 Garlic cloves -- pressed
• 1 tb Olive oil

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.