Drain the canned tuna and chickpeas well, then press both between paper towels to remove as much liquid as possible. Wet mixture is the main reason patties fall apart later.

Add the drained chickpeas to a large mixing bowl and mash with a fork until mostly smooth, leaving some texture.

Add the tuna, egg, panko, mayonnaise, mustard, green onions, garlic, lemon juice, parsley, salt, and pepper. Mix with a fork just until combined, don't overmix or the patties turn dense.

Divide the mixture into 8 equal portions, about 85 g each, and shape into patties roughly 8 cm / 3-inch wide and 2 cm thick.

Arrange the patties on a sheet pan and chill in the fridge for 15 minutes. This firms the mixture so the patties hold together in the pan.

Heat 1.5 tbsp of the olive oil in a 12-inch nonstick skillet over medium heat until it shimmers.

Add 4 patties to the skillet, leaving space between each, and cook for 4 to 5 minutes until the bottom is golden brown.

Flip each patty once with a fish spatula and cook for another 4 to 5 minutes, until golden and crisp on both sides and the internal temp reads 160°F / 71°C on an instant-read thermometer.

Transfer the cooked patties to a plate lined with paper towel. Wipe out the skillet, add the remaining 1.5 tbsp oil, and repeat with the second batch of 4 patties.

Serve the patties warm with lemon wedges or a dollop of yogurt dill sauce.