Tuna and Chickpea Patties

Tuna and Chickpea Patties

These tuna and chickpea patties are egg free and do not contain potato for filler. They make a delicious and nutritious appetizer or meal.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Place chickpeas in a blender or food processor along with 1/8 cup of olive oil. Blend to roughly puree the chickpeas. Transfer to a mixing bowl.
  2. Step 2

    Add tuna, grated carrots, onion, garlic, cilantro, parsley, sea salt, and chile flakes. Stir well to combine.
  3. Step 3

    Shape mixture into small patties and then cover and refrigerate for 30 minutes.
  4. Step 4

    Remove patties from ​the fridge and then dredge in a little flour, followed by the breadcrumbs.
  5. Step 5

    Heat about 1 tablespoon of vegetable oil in a nonstick skillet and fry patties until golden brown on each side. Place patties on a paper towel to drain. If they seem a little moist, then fry them for a second time and then drain. This helps the patties keep their shape.
  6. Step 6

    To make the dipping sauce, combine yogurt, cucumber, mint and grated garlic in a small bowl. Stir well and then serve with the tuna chickpea patties along with some lemon wedges for squeezing. Edited by Barbara Rolek