Tuna and Chickpea Patties

Tuna and Chickpea Patties
Cappi Thompson/Moment Open/Getty Images
Prep: 20 mins
Cook: 20 mins
Total Time: 40 mins
Total: 80 mins
Servings: 2 to 4 servings
Yield: 2 to 4 patties
Nutrition Facts (per serving)
693 Calories
19g Fat
98g Carbs
41g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 693
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 17%
Cholesterol 41mg 14%
Sodium 865mg 38%
Total Carbohydrate 98g 36%
Dietary Fiber 17g 60%
Total Sugars 32g
Protein 41g
Vitamin C 135mg 676%
Calcium 357mg 27%
Iron 8mg 44%
Potassium 1368mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tuna and chickpea patties recipe is egg-free and contains no potatoes as fillers. Instead, fiber-rich pureed chickpeas are added to the mix. They’re a delicious alternative to salmon patties. The chickpeas add a nutty dimension to these patties that are infused with fresh cilantro and parsley and a hint of cumin seeds. Serve this Australian favorite with a side of cucumber and minted yogurt for dipping.


Tuna Patties:

  • 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

​For Frying:

  • 1/4 cup all-purpose flour

  • 3/4 cup breadcrumbs, for dredging

  • 1 tablespoon vegetable oil, for frying

Dipping Sauce:

  • 1 1/2 cups natural yogurt

  • 1/2 cucumber, peeled and cubed

  • 1 handful mint, finely chopped

  • 1 clove garlic, grated

  • 1 lemon, quartered

Steps to Make It

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

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

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

  5. Heat the vegetable oil in a nonstick skillet over medium heat 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. 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