Chickpea fritters

Chickpea fritters

Nohutlu mücver

Eat Istanbul
David Loftus

You can make cheap and cheerful mücver (fritters) with a variety of ingredients – potatoes, grated courgettes and tomatoes, any type of cooked and chopped greens – and this Turkish favourite, made with chickpeas. They are usually shaped like walnuts, eggs or discs.


Quantity Ingredient
500g dried chickpeas
1 large onion, peeled
1 large potato, peeled and boiled
240g plain flour, plus extra for dusting
1 egg, lightly beaten
1 teaspoon ground cumin
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
150ml extra virgin olive oil
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
lemon wedges

Spicy tomato sauce

Quantity Ingredient
3 large tomatoes
3 tablespoons extra virgin olive oil
1 red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 tablespoon concentrated tomato puree
1/2 tablespoon turkish red pepper paste
1 teaspoon kirmizi biber flakes


  1. For the spicy tomato sauce, use a box grater to coarsely grate the tomatoes into a bowl. Discard as many bits of tomato skin as possible. Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic for about 5 minutes or until softened. Add the grated tomatoes, tomato purée, red pepper paste and Kırmızı biber flakes and cook, stirring occasionally, for 5 minutes. Season generously with sea salt and freshly ground black pepper. Add about 250ml water, lower the heat and simmer, uncovered, for 20 minutes, or until the sauce has reduced and thickened. Transfer the sauce to a bowl and leave it to cool.
  2. Soak the chickpeas in a bowl of cold water overnight. The next day, drain the chickpeas and transfer them to a large saucepan. Cover with plenty of cold water and bring to the boil over medium heat, then reduce the heat to low and simmer for about 1½–2 hours or until tender. Drain the chickpeas in a colander, then run them under cold water as you remove their skins, and transfer them to a bowl to cool.
  3. Grate the onion into a bowl using the coarse side of a box grater. Place the chickpeas, onion, potato, flour, egg, cumin and parsley in a food processor. Blend until smooth, then season generously with sea salt and freshly ground black pepper. Transfer to a bowl, cover and refrigerate for at least 30 minutes.
  4. Remove the mixture from the refrigerator and shape it into about 16 egg-shaped fritters, adding a little more flour if the mixture is too wet. Place a little flour on a plate and roll each fritter in the flour to lightly coat it.
  5. Heat the olive oil in a large frying pan or wok. Fry several fritters at a time, turning them occasionally, for 5 minutes, or until golden brown. Transfer them with a slotted spoon onto kitchen paper to drain. Set them aside in a warm place while you cook the remaining fritters.
  6. Serve the fritters with a squeeze of lemon and the Spicy Tomato Sauce, for dipping.
Turkish food
Middle Eastern
Andy Harris
David Loftus
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