Tuna and Chickpea Patties

Name: Tuna and Chickpea Patties
Prep time: 20 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings
Cuisine: Australian
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; 1 tablespoon 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

Egg-free tuna and chickpea patties offer a nutritious appetizer or meal, prepared without potato filler.

⭐ 4 (38 reviews) Prep: 20 minCook: 20 minTotal: 80 minYields: 4 servings

Category Tags:

Appetizer Lunch Dinner

Cuisine Tags:

Australian

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Instructions

Puree chickpeas with 1/8 cup olive oil in a blender or food processor, then transfer to a mixing bowl.
Combine tuna, grated carrots, onion, garlic, cilantro, parsley, sea salt, and chile flakes with the chickpea mixture; stir thoroughly.
Form the mixture into small patties, then cover and refrigerate for 30 minutes.
Dredge refrigerated patties in flour, then in breadcrumbs.
Heat vegetable oil in a nonstick skillet over medium heat and fry patties until golden brown on each side, draining on paper towels. For firmer patties, fry a second time if needed.
For the dipping sauce, mix yogurt, cucumber, mint, and grated garlic in a bowl, then serve with patties and lemon wedges.

Nutritional Info (per serving)

Calories: 696 kcal

Carbohydrate: 99 g

Cholesterol: 41 mg

Fiber: 17 g

Protein: 41 g

Saturated Fat: 4 g

Sodium: 870 mg

Sugar: 32 g

Fat: 19 g

Unsaturated Fat: 0 g