Tuna Falafel

Time: 30 min


Ingredients (four servings)

  • 150 g of  pre-soaked chickpeas
  • 150 g of peeled broad beans
  • 1 80g can of Rio mare tuna in olive oil
  • 1 onion
  •  2 cloves of garlic
  • 1 teaspoon of baking soda
  • 1 bunch of parsley
  • cumin powder
  • coriander powdered
  • sea salt
  • white pepper
  • chili pepper powder
  • sesame seeds
  • peanut oil

for the sauce:

  • 125 g of Greek yoghurt
  • half a lemon juice
  • extra virgin olive oil
  • sea salt
  • white pepper
  • half a clove of crushed garlic


- Coarsely blend onion, garlic, drained chickpeas, broad beans, drained tuna and parsley in a blender.

- Pour the mixture into a bowl and season with salt and a pinch of each spice (go easy on the cumin, though, the spice mix should be balanced).

- Add baking soda, mix well and form flat patties. Let rest in the fridge for half an hour.

- Prepare the yoghurt sauce by mixing all the other ingredients together.

- Coat the patties with sesame seeds and fry them in hot oil until golden.

- Remove from the frying pan and let rest on a paper towel for a few minutes to absorb excessive oil.

Mise en place:

- Serve falafel on small plates and garnish with tomatoes and cucumbers brunoise. Serve with yoghurt sauce.

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Chef's Tip

Instead of traditional dried broad beans, in this recipe we use fresh broad beans to add an extra touch of colour, flavour and lightness to the mixture, also guaranteed by the addition of bicarbonate of soda.

Rio Mare Recipes
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