Tuna and Chickpea Cakes with Sesame Crust and Lemon Yogurt

Name: Tuna and Chickpea Cakes with Sesame Crust and Lemon Yogurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 10.5 oz tuna in water, drained; 1 1/2 cups cooked chickpeas; 1/2 cup egg whites; 1/2 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 2 tsp lemon zest; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp sesame seeds; 2 tbsp olive oil; 3/4 cup plain Greek yogurt; 2 tbsp fresh dill, chopped

These savory cakes combine tuna, chickpeas, and egg white for a moist interior and a golden exterior. They are finished with a light sesame crust and served with a quick yogurt, lemon, and herb sauce.

20 minPrep

15 minCook

35 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

300 g tuna in water, drained (desmenuzado)
240 g cooked chickpeas (escurridos and enjuagados)
120 g egg whites (approx. 4 claras)
60 g red onion, finely chopped
15 g fresh parsley, chopped
4 g lemon zest
30 ml lemon juice (divided)
6 g garlic, minced
2 g ground cumin
2 g smoked paprika
5 g salt (or to taste)
1 g black pepper (or to taste)
24 g sesame seeds (for cubrir)
30 ml olive oil (divided)
170 g plain Greek yogurt
8 g fresh dill, chopped

Nutrition facts

per serving

323 kcal

Calories

32 g

Protein

15 g

Carbs

14 g

Fat

4 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFishSesame

Instructions

1
1. Preheat the oven to 220 °C / 425 °F and line a baking sheet with parchment paper. Brush the surface with 1 tablespoon of olive oil.
2
2. In a large bowl, mash the chickpeas with a fork until coarse but still textured. Add the tuna, egg whites, red onion, parsley, lemon zest, half of the lemon juice, garlic, cumin, smoked paprika, salt, and black pepper. Mix well until combined.
3
3. Divide the mixture into 8 portions and shape into compact, evenly thick cakes. Place the sesame seeds on a plate and press both sides of each cake into the seeds to create a light crust.
4
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Brown the cakes for 2 to 3 minutes per side, working in batches if needed, until well seared and lightly crisp.
5
5. Transfer the browned cakes to the prepared baking sheet and bake for 6 to 8 minutes at 220 °C / 425 °F, until firm and heated through in the center.
6
6. While they bake, make the sauce by mixing the Greek yogurt, the remaining lemon juice, and the fresh dill in a small bowl until creamy and smooth.
7
7. Serve 2 cakes per portion with a generous spoonful of lemon dill yogurt on top or on the side.

Chef tips

If the mixture feels too wet, let it rest for 5 minutes before shaping the cakes. For a deeper golden crust, lightly spray or brush the tops with a little extra oil before baking.

Substitutions

You can swap the tuna for canned salmon for a different flavor. Dill can be replaced with chives or extra parsley. If you do not use Greek yogurt, try a thick plain yogurt instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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