Heat oil in a small pan, add onion and cook for 2 minutes. Add cumin and cook another minute, stirring well.
Place drained Edgell Chick Peas, egg and onion mixture into a processor and process until chopped. Place in a bowl and stir in drained John West Tuna, parsley and lemon rind.
Using a ¼ cup of mixture and wet hands shape into 8 small oval sausages. Roll in fresh breadcrumbs and place on an oven tray. Lightly coat each kofta with spray oil.
Bake in a preheated oven at 200°C for 15 minutes, turning half way. Thread onto wooden skewers and serve with combined yoghurt and mint.