Gluten-Free Tomatokeftedes with Chickpea Flour & Yogurt

Gluten-Free Tomatokeftedes (Greek Tomato Fritters) with Chickpea Flour & Cold Greek Yogurt

Name: Gluten-Free Tomatokeftedes (Greek Tomato Fritters) with Chickpea Flour & Cold Greek Yogurt
Prep time: 35 min
Cook time: 15 min
Ingredients: 500 g ripe plum or Campari tomatoes (about 4–5 medium; 1 lb 2 oz, seeded and coarsely grated); 4 scallions (very finely sliced (about ½ cup / 50 g)); 15 g fresh mint (finely chopped (about ¼ cup)); 10 g fresh flat-leaf parsley (finely chopped (about ¼ cup)); 1 teaspoon dried Greek oregano; ½ teaspoon Aleppo pepper or sweet paprika; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 120 g chickpea flour / revithaleuron (1 cup); ½ teaspoon baking powder; 200 ml extra virgin Greek olive oil (¾–1 cup, for shallow frying); 200 g full-fat Greek yogurt (¾ cup, cold); 1 lemon (cut into wedges); 8 fresh mint leaves (torn); Instructions

These Gluten-Free Tomatokeftedes with Chickpea Flour & Cold Greek Yogurt are my modern take on one of Greece’s great summer dishes. Tomatokeftedes — Greek tomato fritters — are traditionally associated with the islands, especially places where tomatoes become intensely sweet under the Mediterranean sun. Their appeal has always been simple: ripe tomatoes, herbs, olive oil, and a hot skillet. This version stays faithful to the spirit of the original while replacing wheat flour with chickpea flour), which gives the fritters a delicate crispness and subtle nutty depth. They happen to be gluten-free, but more importantly, they’re delicious. The real secret isn’t the flour. It’s draining the tomatoes. Removing excess moisture concentrates flavor and gives these fritters their characteristic lacy edges and soft center. Serve them hot with cold Greek yogurt, fresh mint, and plenty of lemon. That contrast is Greek summer cooking at its best.

RATING

SERVES

PREP TIME

35 min

COOK TIME

15 min

RECIPES

Gluten Free

Greek Recipes

Mediterranean Diet

Meze / Starters

News

Vegetarian

Print Recipe

Ingredients

For the Fritters

500 g ripe plum or Campari tomatoes about 4–5 medium; 1 lb 2 oz, seeded and coarsely grated
4 scallions very finely sliced (about ½ cup / 50 g)
15 g fresh mint finely chopped (about ¼ cup)
10 g fresh flat-leaf parsley finely chopped (about ¼ cup)
1 teaspoon dried Greek oregano
½ teaspoon Aleppo pepper or sweet paprika
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
120 g chickpea flour / revithaleuron 1 cup
½ teaspoon baking powder
200 ml extra virgin Greek olive oil ¾–1 cup, for shallow frying

To Serve

200 g full-fat Greek yogurt ¾ cup, cold
1 lemon cut into wedges
8 fresh mint leaves torn
Instructions

Instructions

Drain the tomatoes

Chop or coarsely grate the tomatoes on the coarse side of a box grater directly into a colander set over a bowl.
Salt lightly and let drain for 20 minutes.
Transfer the tomatoes to the center of a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
Transfer the drained tomato pulp to a large mixing bowl.
This step is the most important one in the recipe. Wet tomatoes make soggy fritters.

Make the batter

Add the scallions, mint, parsley, oregano, Aleppo pepper, salt, and black pepper to the tomatoes and mix well.
Combine the chickpea flour and baking powder in a separate bowl.
Add to the tomato mixture and stir until a thick, rough batter forms.
The batter should hold a loose shape when spooned but should not feel stiff.
If it seems too wet, add additional chickpea flour 1 tablespoon (8 g) at a time.
Let rest for 10 minutes.

Fry the fritters

Pour olive oil into a wide heavy skillet to a depth of about 1 cm (⅜–½ inch).
Heat over medium-high until shimmering.
Test with a small drop of batter — it should sizzle immediately.
Drop heaped tablespoons of batter into the oil and flatten gently into rough patties.
Do not overcrowd.
Cook for 2–3 minutes until deeply golden underneath and crisp around the edges.
Turn carefully and fry another 2 minutes.
Transfer to paper towels and season immediately with flaky salt.
Alternative baked method
Preheat oven to 220°C / 425°F.
Line a sheet pan with parchment.
Shape batter into small patties, brush generously with olive oil and bake for 14–18 minutes, turning once halfway through, until deeply golden.

Serve

Arrange the hot fritters on a platter.
Spoon cold Greek yogurt alongside.
Scatter with torn mint.
Serve with lemon wedges.
Squeeze lemon over just before eating — the acidity softens the crust slightly and brings the tomatoes into focus.