Tuna and Chickpea Patties

Tuna and Chickpea Patties

from thespruceeats.com
80 min
1 4 servings

These tuna and chickpea patties are egg free and do not contain potato for filler. They make a delicious and nutritious appetizer or meal.

Ingredients

  • 1 (15-ounce) can (425 grams) chickpeas, drained
  • 2 tablespoons olive oil, for blending
  • 1 (12-ounce) can (340 grams) tuna, water packed, drained
  • 1 to 2 large carrots, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 handful fresh cilantro, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon red chile flakes
  • 1/4 cup all-purpose flour
  • 3/4 cup breadcrumbs, for dredging
  • 2 cups vegetable oil, for frying
  • 1 1/2 cups natural yogurt
  • 1/2 cucumber, peeled and cubed
  • 1 handful mint, finely chopped
  • 1 clove garlic, grated
  • 1 lemon, quartered

Directions

  1. 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. 2

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

  3. 3

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

  4. 4

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

  5. 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. 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.