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Tomatokeftedes and Cauliflower Tabouleh Salad

by Ali Maffucci from Inspiralized

Make the most of your spiralizer with this inspiring Greek recipe from Inspiralized. It makes a healthy midweek meal, packed full of flavour.


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.

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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

Essential kit

You will need a food processor and a spiralizer.

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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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