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Have you made Chickpea-Couscous Croquettes?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 714
% Daily Value**
Total Fat 19g
Saturated Fat 2g
Unsaturated Fat 10g
Cholesterol 0mg
Sodium 791mg
Total Carbohydrate 104g
Dietary Fiber 23g
Sugars 13g
Protein 31g
Vitamin A  14%Vitamin C  27%
Calcium  16%Iron  49%
Potassium  37%Vitamin E  22%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chickpea-Couscous Croquettes

Date Added: June 11, 2009


1/2 Teaspoon Pepper to taste
2 Tablespoons Red Wine Vinegar good quality
1 Teaspoon Thyme Leaves Sage to taste
1 Cup Couscous cookd in chcken broth
1/2 Tablespoon Olive Oil or to taste
2 Teaspoons Rosemary crushed
3 Tablespoons Soy Sauce for duckling
2 Tablespoons Dijon Mustard (or coarse- grained)
1/2 Cup Tomato Juice heated
3 teaspoons Garlic powdered
3 Tablespoons Fresh Parsley minced
Cup Sunflower Seed hulled
2 Cups Chickpeas cooked
1/2 Cup Red Wine dry
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1. If using sunflower seeds, preheat oven to 350F Spread seeds on baking tray.

2. Remove any shells or discolored seeds. Bake 5-7 minutes, until seeds smell nutty and darken slightly.

3. Grind in food processor until coarsely chopped.

4. Add chickpeas and process until well mixed. Keep mix in food processor.

5. In heavy pot, combine couscous, tomato juice and red wine.

6. Stir and bring to a boil. Lower heat, cover and simmer 2-3 minutes, until couscous has absorbed all the liquid.

7. Let stand 5 more minutes Add cooked couscous to chickpea mixture along with remaining ingredients except oil.

8. Mix well, stopping processor and scraping down the sides once or twice, until smooth.

9. Lightly oil your hands. Shape 2-3 tb of chickpea mixture between your hands to form a ball.

10. Repeat with remaining mixture until you have 24 balls.

11. Flatten balls to form patties about 2 inches wide and 1/2 inch thick.

12. Brush croquettes with olive oil and place on lightly oiled baking tray.

13. Bake 15 minutes, turn croquettes over, brush with oil and bake another 10-12 minutes You can bake croquettes ahead of time, refrigerate and reheat before serving.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving. This recipe is high in Vitamin E with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, Tomato, MSG, Sulfites, Sunflower Seeds, Garlic, Alcohol, Mustard, Vinegar, Rosemary, Olive Oil allergies.
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