Ingredients

• ½ cup tomato juice
• ½ cup dry red wine
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 teaspoons dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 3 tablespoons minced fresh parsley
• 3 garlic cloves, pressed
• 1 tablespoon olive oil

Directions

• Directions
• Preheat oven to 350F. Spread sunflower seeds on a baking tray. Remove any shells or discolored seeds. Bake 5-7 minutes 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-quart pot, combine couscous, tomato juice and red wine. Stir and bring to a boil, lower hear, cover and simmer 2-3 minutes until the couscous has absorbed all the liquid.
• Let sit 5 more minutes. Add cooked couscous to chickpeas mixture along with remaining ingredients 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 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-inch wide and ½ inch thick.
• Brush croquettes with olive oil and place on a lightly oiled baking tray. Bake for 15 minutes, turn the croquettes over, brush with oil and bake another 10-12 minutes. These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.