Spicy tuna & chickpea patties

Spicy tuna & chickpea patties

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(21 ratings)

Prep: 25 mins - 35 mins


Serves 4
Using canned chickpeas instead of potatoes means these spicy patties are really quick to make

Nutrition and extra info

Nutrition: per serving

  • kcal327
  • fat8g
  • saturates1g
  • carbs32g
  • sugars0g
  • fibre6g
  • protein33g
  • salt1.51g
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  • 150g tub low fat natural yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • a good handful of fresh coriander, roughly chopped
  • 2x 410g cans chickpea, drained and rinsed
  • 400g can tuna in brine, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 plump garlic clove, crushed
  • 2 tbsp lemon juice
  • 1 tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp crushed dried chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tbsp plain flour
  • 4 tsp vegetable oil
  • 12 cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  1. Mix the yogurt with half the coriander in a small bowl. Cover and chill until needed.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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20th Jan, 2011
Definitely need the egg in them otherwise they won't stay together and leave them to chill in the fridge for a while before cooking as well. They tasted lovely in the end but the recipe needs to be modified.
11th Apr, 2010
I wish I'd read the comments first! They tasted delicious, but I had a hash rather than a pattie!
30th Jul, 2009
Definitely a little tweaking required here! I added 1 beaten large egg and quite a bit of wholemeal flour to keep the falling apart to a minimum. Then I grilled them (to make them a little healthier) for about 5 mins on each side which seemed to work fine. I would recommend just blitzing all the ingredients together instead of only the chickpeas as the recipe states. They were crunchy on the outside and moist on the in, I served them with salad, hummus and "best ever chunky guacamole" (also on this site) which made for a yummy very filling dinner!
17th Jul, 2009
These were fabulous! We made a few changes. We made half the amount and shaped it into 2 large (approx inch thick) patties and served them in burger buns with spinach and red onion. We grated the onion rather than chopping to add some moisture. We substituted the flour for a small handful of breadcrumbs. Added a squeeze of lime rather than lemon and used fresh red chilli (half) and cumin powder. And seasoned with salt and pepper. It made for a devine and speedy Friday night dinner!
9th Jul, 2009
Very healthy meal, which was great. Pretty average overall, lacked depth of flavour and the texture was too dry. As the texture was dry they were also difficult to keep together on the pan, even with a binding ingredient added.
28th May, 2009
These were surprisingly good. I love falafels but I'm not keen on tuna so I was a little dubious about them. However, with a good amount of cumin and coriander (fresh and ground) they tasted more falafel than anything else, but the tuna did add something different and rather tasty. I didn't have any trouble getting them to stick together and did not chill before hand either. I did pulse the chickpeas a little more than the recipe suggests and added a splash of olive oil to give a softer mixture that bound together easily. Highly recommended.
20th May, 2009
So easy and very tasty. Next time I might add the bit of egg to bind them.
14th Apr, 2009
Beautiful! Did as recommended and added an egg (half was enough). Gorgeous taste - loved them! Used a fresh red chilli too rather than flakes.
22nd Jan, 2009
This has been one of my favourite healthy suppers since it first appeared in Good Food mag. I add 1 egg and leave in fridge for an hour.
18th Jan, 2009
This is a great recipe but does need a bit of tweaking. After reading everyone's problem with getting the patties to stick together, I added 2 eggs, and mixed though 5 tbsp of flour so that the final mixture was really sticky. I then rolled the patties in breadcrumbs which I would HIGHLY recommend as the breadcrumbs toasted beautifully in the pan giving a crisp, golden, crunch crust on the outside. I also chilled the patties in the fridge before cooking them and the end result were patties that stuck together and stayed in shape perfectly. I didn't do the tomatoes but served with roast veggies which made for a filling yet healthy dinner.


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