Chickpea and Couscous Croquettes
These vegetarian chickpea and couscous kebabs are aromatic, delicious and would work perfectly for a light office lunch, or an extra dish for a meze table!
- 300 gr boiled chickpeas
- 125 gr couscous, soaked for 20 minutes in hot water, squeezed
- 3 tomatoes, peeled and seeded
- 3 dry onions, cut into thick slices
- ½ cup red wine
- 2 tbsp soya sauce
- 2 tbsp mustard
- 2 garlic cloves
- 1 bunch parsley
- 4 tbsp olive oil
- rosemary, thyme
Put the couscous, chickpeas, onion, tomato, wine, soya sauce, mustard, garlic, parsley and olive oil into the food processor.
Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken.
Shape the mixture into medium sized round croquettes and fry them until golden brown.