(makes 10 to 12 patties)
1 can (15 oz) chickpeas
1 onion, cut into chunks
1 can (5 oz) chunk light tuna in water, drained
1 tsp garam masala
2 tbsp besan (gram or chickpea flour)
⅓ cup water
Canola oil for pan frying
- Rinse and drain chickpeas. Place chickpeas and onions in food processor and process coarsely. Remove and empty into a huge bowl. Add tuna, garam masala, salt, and pepper.
- In a small saucepan, combine besan and water. Cook stirring till thick and bubbly, about 2 to 3 minutes. Remove and pour onto chickpea mixture. Mix well.
- When cool enough to handle, shape into patties. Pan fry in a large non-stick fry pan with a little oil for 2 to 3 minutes on each side. Fry in two batches if necessary.