Mix the yogurt with half the
coriander in a small bowl.
Cover and chill until needed.
Tip the chickpeas into a food
processor. Blitz for a just a few
seconds so they keep some of
their texture. Transfer to a large
bowl. Flake in the tuna and mix
in the onion, garlic, lemon juice,
cumin, chilli and rest of the
coriander. Season, then gently
stir to mix all the ingredients.
Shape into 12 patties with your
hands. Dust with flour.
Heat half the oil in a large
frying pan. Cook 6 patties for
5-6 minutes, turning over after
3 minutes. Keep them warm
while you cook the rest.
Put the tomatoes in the pan.
Cook over a high heat for 30-40
seconds until warmed through
and starting to soften. Serve
with the patties (3 per person)
and the coriander dip.