---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian
       Yield: 4 servings
     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
   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