Spicy tuna & chickpea patties

Spicy tuna & chickpea patties

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(32 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


  • 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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Narni Fulford-Steer's picture
Narni Fulford-Steer
25th May, 2020
Gandhi's flip flop is about as dry as this recipe. I chose it because the protein was high and the macros seemed really good, especially if you're trying to minimise fat and carbs. Let me tell you; it was not worth it. It's what I imagine eating the shavings out the the bottom of a hamster cage tastes like. Required about a litre of yoghurt dip to get it down, which sort of defeats the point. I even added an egg to help bind it: it did mold well into little cakes/patties and I did them in the oven to avoid them breaking apart in a pan....but never again.
15th Mar, 2019
Not often I post a negative review but these are hugely disappointing. Having read the comments and added a large egg to bind the mixture the patties still fell apart in the pan. The idea that you can pick these up to dip them in yogurt doesn't seem realistic. I've given it 2 stars as the resulting warm but very dry mix was quite tasty once doused with a liberal amount of ketchup to take away the dryness. If watching your recipe attempt fail spectacularly whilst getting pinged in the face by random cumin seeds is your thing, this may be for you. Personally next time I have chickpeas I'm making falafel!!
Russell Bailey's picture
Russell Bailey
2nd Aug, 2018
Tastes good, but they fell apart in the pan. Should probably add an egg or two to the recipe.
5th Jun, 2017
Nice. But i halved the quantities and increased cumin and added curry powder. Also needed 2 eggs!
karasea's picture
22nd Jul, 2015
I wish I'd read other people's comments before making this dish. The patties break up even before they go in the pan. Yes, I could have used egg to bind them, except I'm severely allergic! What a disappointment after all that effort. Won't be making these again.
katycooks's picture
25th Sep, 2013
Not a great success. Like many others, I found it almost impossible to keep the patties together while frying them. And strangely, though the mixture was very loose and wet, when cooked it felt quite dry. The flavours were okay, though it wasn't what I would call spicy (even though I added more chilli than was suggested). It does annoy me when recipes are quite obviously not working like this. A binding agent is definitely needed in this one. On the plus side, they did actually taste okay and the yoghurt dip was a pleasant accompaniment.
30th Oct, 2012
Tasty, but not much different from plain falafels that would normally also have some ground coriander in it. It does need a binding agent to make it work well and a couple of tablespoons of flour would help. This might be better for some rather than an egg. Would also work better if the chick peas are paste like rather than 'retaining some of their texture'.
9th Oct, 2012
Did anyone serve this with anything else? Besides tomatoes.
9th Oct, 2012
Did anyone serve this with anything else? Besides tomatoes.
3rd Aug, 2012
Very dry and bland. Won't be making this again, which is a shame as it looked so nice!


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