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

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.
Course meze, starter
Cuisine gluten-free, Greek, Mediterranean, vegetarian
Keyword chickpea flour fritters, gluten free Greek recipes, Greek meze, Greek summer recipes, Greek tomato fritters, healthy Mediterranean recipes, Mediterranean Diet recipes, tomato recipes, tomatokeftedes, vegetarian Greek recipes
PREP TIME 35 minutes
COOK TIME 15 minutes
SERVES 4

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

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

Make the batter

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

Fry the fritters

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

Serve

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

Notes

Watch the video of this recipe HERE. 

 

Notes:

• The draining step is non-negotiable.

• Chickpea flour creates lighter, crisper fritters than wheat flour.

• Frying in extra virgin olive oil is traditional and gives the fritters their characteristic flavor.

• For baking: shape into patties, brush generously with olive oil, and bake until deeply golden.

• Cold yogurt against hot fritters is the temperature contrast that makes this dish special.

 

NUTRITION & HEALTH NOTES

These tomato fritters fit naturally into the Mediterranean way of eating.

Tomatoes contribute antioxidants including lycopene.

Chickpea flour adds plant protein and fiber.

Extra virgin olive oil provides predominantly unsaturated fats.

Greek yogurt contributes protein and creaminess while balancing the richness of frying.

 

IF YOU LIKE THIS RECIPE, YOU WILL ALSO LOVE

Classic Tomato Fritters / Tomatokeftedes
Santorini Tomato Patties
Vegan Greek Island Tomato Fritters
Pitaroudia – Chickpea Fritters with Tahini Sauce

Chick Pea Fritters from Rhodes / Pitaroudia

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