Chickpea-Couscous CroquettesSubmitted by bombshelle15
Makes 8 servings
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Savory, veggie croquettes. Serve with Sauce Bourguignonne.
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Ingredients
| 535 |
g chickpeas, rinsed |
| 1 |
cup uncooked couscous |
| 1/2 |
cup tomato juice |
| 1/2 |
cup dry red wine |
| 3 |
tbsp soy sauce |
| 2 |
tbsp Dijon mustard |
| 2 |
tbsp red wine vinegar |
| 2 |
tsp dried rosemary |
| 1 |
tsp dried thyme |
| 1/2 |
tsp pepper |
| 3 |
tbsp parsley, minced |
| 3 |
cloves garlic, minced |
| 1/2 |
tbsp olive oil |
Directions
- Grind the chickpeas in a food processor/Vitamix until well chopped.
- In a medium pot, combine the couscous, tomato juice and red wine. Bring to a boil, cover, lower the heat and simmer until liquid is absorbed. Let sit for 5 minutes.
- Add the couscous mixture to the chickpeas along with the remaining ingredients except the oil. Mix until smooth, stopping the processor/Vitamix once or twice to scrape down the sides with a rubber spatula (or use the tamper with the Vitamix).
- Lightly oil your hands. Shape 2 or 3 tbsps of the mixture into a ball. Repeat with remaining mixture until you have 24 balls. Flatten the balls to form patties about 2 inches wide and 1/2 inch thick.
- Brush (or spray with a Misto) the croquettes with olive oil and place them on a lightly oiled baking tray. Bake for 15 minutes, turn the croquettes over, brush with oil and bake 10 - 12 minutes more.
Categories
Beans, Main Dish, Bake, Boil, Puree, Vegetarian
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Serving Size 135.9g |
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Amount Per Serving |
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Total Carbohydrates 60.2g 20%
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| Vitamin A 5% |
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Vitamin C 13% |
| Calcium 9% |
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Iron 28% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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