Chickpeas and Tuna Patties with Yoghurt Dressing

25. February, 2009

These are quick and easy to make since most of the ingredients go into the food processor. The patties are packed with vitamin E which are antioxidants that help fight against cancers, heart problems and more. The patties are also packed with protein, fibre and are very low in fat. I always make up a large batch since they keep well in the freezer and then I re-heat them later when I am short on time (which is well....always.....).

You will need a food processor to make this recipe. Note also that the weight of the chickpeas and tuna includes the water/brine.

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Absolutely packed with protein, fibre and vitamins

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This recipe is:

Egg free
Gluten free
Nut free

This recipe is easy to make:

Lactose (dairy) free

Chickpeas and Tuna Patties with Yoghurt Dressing

Makes 10 patties

Ingredients

2 x 400 grams (14 oz) tinned chickpeas (weight before draining)
400 grams (14 oz) tinned tuna, in brine (please use dolphin friendly tuna) (weight before draining)
7 small spring onions, chopped coarsely
2 garlic cloves, one chopped coarsely, the other finely
2 tablespoons lemon juice
½ teaspoon salt (if neither the chickpeas or tuna include any salt. Use only ¼ if the tuna is salted)
1 teaspoon ground chilli
1 teaspoon ground cumin
Handful fresh coriander leaves, chopped coarsely
150 millilitres (5 fluid oz) yoghurt or buttermilk
¼ teaspoon salt (Himalaya or sea salt)
¼ teaspoon parsley (you can also use some of the coriander leaves)
¼ teaspoon thyme (or other herbs you prefer)

Preparation

Open the 2 chickpea cans and drain.
Open the tuna can and drain.
Cut the 7 spring onions in large pieces. Discard the very ends of the onions.
Peel one of the garlic cloves and chop very coarsely.
Transfer the chickpeas into a food processor. Blend for 4-5 seconds (they should only be roughly chopped, not well blended).
Transfer the tuna, spring onions, 2 tablespoons lemon juice, 1 teaspoon ground chilli, 1 teaspoon ground cumin and a handful fresh coriander leaves into the food processor.
Mix for 5-7 seconds so that everything combines well without being too well blended. Set aside.
Divide the mixture into 10-12 chunks. Form patties with your hands.
Place baking parchment on a large baking tray and transfer the patties onto the parchment.
Peel the other garlic and push through a garlic press or chop finely.
In a small bowl, combine the yoghurt, garlic, ¼ teaspoon salt, ¼ teaspoon parsley and ¼ teaspoon thyme. Cover with cling film and place in the fridge.
Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
Serve with the yoghurt dressing, a nice salad and brown rice.

Tips

You can use Borlotti or Canneloni beans instead of the chickpeas. You can even use kidney beans.
The patties freeze very well and can be re-heated later.
If you are lactose intolerant you can use soy yoghurt instead of the natural yoghurt.