---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, French, Vegetables
       Yield: 24 patties
     2/3 c  Hulled, raw sunflower seeds
       2 c  Cooked and drained chickpeas
       1 c  Uncooked couscous
     1/2 c  Tomato juice
     1/2 c  Dry red wine
       3 tb Soy sauce
       2 tb Dijon mustard
       2 tb Red wine vinegar
       2 ts Dried rosemary
       1 ts Dried thyme
     1/2 ts Black pepper
       3 tb Minced fresh parsley
       3    Garlic cloves; pressed
       1 tb Olive oil
   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
   & bring to a boil. Lower heat, cover and simmer for 2-3 minutes until the
   couscous has absorbed all the liquid.  Let sit 5 more minutes. Add cooked
   couscous to chickpea 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 Tb 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 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.
   “Vegetarian Times”, January, 1993