2/3 c  Sunflower seeds, hulled
-- & raw, optional
2 c  Chickpeas, cooked
1 c  Couscous
1/2 c  Tomato juice
1/2 c  Red wine, dry
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Rosemary
1 ts Thyme
1/2 ts Black pepper
3 tb Fresh parsley, minced
3 cl Garlic
1/2 tb Olive oil

If using sunflower seeds, preheat oven to 350F. Spread seeds on baking
tray. Remove any shells or discolored seeds. Bake 5-7 mins, until seeds
smell nutty and darken slightly. Grind in food processor until coarsely
chopped. Add chickpeas and process until well mixed. Keep mix in food
processor. In heavy pot, combine couscous, tomato juice and red wine. Stir
and bring to a boil. Lower heat, cover and simmer 2-3 mins, until couscous
has absorbed all the liquid. Let stand 5 more mins. Add cooked couscous to
chickpea mixture along with remaining ingredients except oil. Mix well,
stopping processor and scraping down the sides once or twice, until smooth.
Lightly oil your hands. Shape 2-3 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 inches wide and 1/2 inch
thick. Brush croquettes with olive oil and place on lightly oiled baking
tray. Bake 15 mins, turn croquettes over, brush with oil and bake another
10-12 mins. You can bake croquettes ahead of time, refrigerate and reheat
before serving. Serve with Sauce Bourguignonne