2 16 oz cans of chickpeas, rinsed (or 2 cups of cooked chickpeas)
1 cup uncooked couscous
1/2 cup dry red wine
1/2 cup tomato juice
2 Tbs dijon mustard
3 Tbs soy sauce
2 Tbs red wine vinegar
2 tsp thyme, finely chopped
2 tsp rosemary, finely chopped
1/2 tsp freshly ground black pepper
3 Tbs minced fresh parsley
6 garlic cloves, minced
1 Tbs olive oil
Combine couscous, red wine and tomato juice in a medium sauce pan. Bring to a boil and then lower to a simmer until the liquid absorbs. Let this about 5 minutes.
Combine the couscous mixture and all other ingredients but the oil in a food processor and blend until smooth. (If your food processor is fussy process half of the ingredients at a time.)
Oil your hands and oil a large baking sheet. Shape 3 Tbs of the processed mixture at a time into balls. Place these balls on the baking sheet. (You will get about 20 balls in total.) Flatten the balls to form patties that are about 2" wide and 1/2" thick.
Brush the patties with olive oil and bake for 15 minus, turn them over, brush with oil and bake another 10-12 minutes.
We served our chickpea patties with steamed broccoli but any sort of cooked greens or a leafy green salad is a great accompaniment. Makes for a very delicious and filling low calorie meal -- serves four.