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Traditional chickpea-herb fritter cooked on a griddle
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Occe fritter (80 g) has 182 calories. That works out to 228 calories per 100 g. It contains 19.7 g of carbs, 6.7 g of protein, 8.1 g of fat and 4.2 g of fiber. Its 49.6 µg of Vitamin K covers 41% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 80 g
182
KCAL / 80G
Carbs
19.7g
· 7% DV
Protein
6.7g
· 13% DV
Fat
8.1g
· 10% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 15% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 182 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 1.04 g | 5% |
| Trans fat | 0 g | |
| Sodium | 256 mg | 11% |
| Total carbohydrate | 19.7 g | 7% |
| Fiber | 4.2 g | 15% |
| Protein | 6.7 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 182 kcal |
| 1 piece (small) | 45 g | 103 kcal |
| ½ cup (chopped) | 90 g | 205 kcal |
| 100 g | 100 g | 228 kcal |
| 1 piece (large) | 120 g | 274 kcal |
| 2 piece (double) | 160 g | 365 kcal |
| 1 serving (medium) | 180 g | 410 kcal |
| 1 cup (chopped) | 180 g | 410 kcal |
| 1 serving (large) | 260 g | 593 kcal |
Calculated from 228 calories per 100 g.
An occe fritter is a traditional chickpea-and-herb patty. Chickpea flour forms the base, while chopped fresh herbs—often parsley and green onion—give it its characteristic savory flavor; recipes vary by household and region.
To make an occe fritter, mix chickpea flour with water, then stir in finely chopped herbs. Spoon small portions into a lightly oiled, moderately hot pan and cook both sides until set and browned.
An occe fritter tastes savory and distinctly herbal, with a mild, nutty note from chickpea flour. The exact flavor changes with the greens and seasonings used, while pan-cooking gives the outside a lightly browned finish.
No, an occe fritter is not the same as mücver. Occe centers on chickpea flour and herbs, whereas Turkish mücver is commonly made with grated zucchini and wheat flour, giving it a different texture and flavor.
An occe fritter can fall apart if its mixture is too wet or you flip it before the underside has set. Let the chickpea flour absorb the liquid briefly, and wait until the patty holds together before turning it.
Yes, cooked occe fritters can be frozen. Cool them fully, separate portions so they do not stick together, and seal them well; reheat from thawed in a pan for a better texture than microwaving.
Parsley and green onion are common choices for an occe fritter. Mint, dill, or fresh garlic can also work, but chop the greens finely and avoid adding excess moisture so the mixture remains easy to shape.
No, an occe fritter is traditionally cooked on a griddle or in a pan with a little oil, rather than submerged in oil. This gives it a browned surface while keeping the center tender.
Serve an occe fritter with a fresh salad, sliced vegetables, or a yogurt dip. These sides complement its savory herbs; lemon is another simple addition that brightens the flavor.
The occe fritter is a regional dish associated with southern and southeastern Turkish cooking. Local versions can differ in their herbs and seasoning, but chickpea flour and fresh greens are central to the dish.
Vitamins
Vitamin K
49.6µg · 41% DV
Folate
62.4µg · 16% DV
B6
0.15mg · 9% DV
Biotin
2.48µg · 8% DV
Minerals
Manganese
0.5mg · 22% DV
Copper
0.19mg · 21% DV
Phosphorus
114mg · 16% DV
Sodium
256mg · 11% DV
Potassium ⭐
214mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 182 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
An Occe fritter is a traditional Turkish chickpea-and-herb patty, cooked on a griddle or in a pan. The mixture is shaped into small rounds and cooked until lightly browned outside, while the inside stays tender. Fresh herbs give it a savoury, fragrant taste; the exact mix can vary from one cook or region to another.
In Turkey, it is served hot at breakfast or alongside a meal, often with salad. Chickpeas bring both protein and fibre, making it more filling than a plain vegetable fritter. For an easy, lighter serving, pair it with a crisp salad and cook it on a non-stick griddle with just a little oil.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.04g
MONOUNSATURATED
3.36g
POLYUNSATURATED
2.32g
Omega 6:3 ratio 20.8:1
Above the ideal 4:1 (20.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.