Tomatokeftedes and Cauliflower Tabouleh Salad

By Ali Maffucci From the book Inspiralized
Tomatokeftedes and Cauliflower Tabouleh Salad

The first getaway trip Lu and I took together as a couple was to Santorini and Mykonos, in Greece. When we arrived at our hotel on Santorini, it was late at night, but we were ravenous from almost 20 hours of travelling. We dropped our bags and walked a few minutes to a small nearby restaurant and asked for "anything Santorinian". The waitress brought us tomatokeftedes - fried tomato balls. I don't know if it was the exhaustion or the excitement, but I will never forget that first bite. Of couse, we devoured them and ordered more. For the rest of our stay on Santorini we never ate at a restaurant without ordering their tomatokeftedes. These healthy tomato balls are my way of bringing a bit of Santorini to you.

For how many? Serves 2-3


  • For the tomatokeftedes:
  • cooking spray
  • 170g small cherry tomatoes, chopped
  • 70g spring onions, green and white parts, chopped
  • 1 tbsp warm water
  • 1 tbsp chopped fresh mint
  • 1/4 tbsp dried oregano
  • 30g wholemeal or chickpea flour
  • 20g pecorino romano cheese, grated
  • salt and pepper
  • For the tabouleh:
  • 1 large seedless cucumber, spiralized with BLADE C
  • 75g cauliflower florets
  • 60g red onion, finely chopped
  • 3 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh mint
  • salt and pepper
  • 3 tbsp lemon juice
  • zest of half a lemon
  • For the tzatziki:
  • 55g natural 0% fat Greek yogurt
  • 1 medium garlic clove, finely chopped
  • 1/4 tbsp olive oil
  • 1/4 tbsp red wine vinegar
  • 1/2 tbsp chopped fresh dill
  • 3/4 tbsp lemon juice
  • salt and pepper


1. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.

2. Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes,combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties.Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.

3. Make the tabouleh.Pat dry the cucumber noodles to remove moisture.Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper,lemon juice, and zest to the food processor and pulse until well combined.

4. Prepare the tzatziki. Whisk the ingredients in a medium bowl.

5. Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve.

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