Tomatokeftedes with Cauliflower Tabbouleh Salad
Flavors of the Mediterranean come alive in this tomatokeftedes and cauliflower tabbouleh salad, with fried tomato balls topping a fresh and delicious tabbouleh made with cauliflower rice.
Yield: 2-3 servings
For the tomatokeftedes
  • 1 cup of drained diced tomatoes
  • ½ cup chopped scallions, green and white parts
  • 1 tbsp chopped fresh mint
  • ¼ tsp dried oregano
  • ½ cup chickpea flour or whole wheat flour
  • ¼ cup grated parmesan cheese
  • salt and black pepper, to taste
  • peanut oil, for frying
For the tabbouleh
  • 1 large seedless cucumber, spiralized with Blade C
  • 1 cup cauliflower florets
  • ½ cup finely diced red onion
  • 3 tbsp chopped flat parsley
  • 1 tbsp chopped fresh mint
  • salt and black pepper, to taste
  • 3 tbsp lemon juice
For the tzatziki
  • ¼ cup plain Greek yogurt
  • 1 garlic clove, finely minced
  • ¼ tbsp olive oil
  • ¼ tbsp red wine vinegar
  • ½ tbsp chopped fresh dill
  • ¾ tbsp lemon juice
  • salt and black pepper, to taste
  1. To make the tomatokeftedes, mix together all of the ingredients in a large bowl, stirring the mixture together until it is thick and sticky. Season to taste with salt and black pepper. If needed, add more flour. In a medium cast-iron skillet, heat about 1 inch of peanut oil over high heat. Form the tomatokeftedes about the size of a golf ball. Add them to the hot oil, making sure not to crowd the pan. Fry for about 2-3 minutes per side, or until lightly browned. Remove to a paper towel-lined plate to drain. Repeat with remaining batter. Alternatively, you can bake the tomatokeftedes at 400F for 25 minutes, flipping once halfway through.
  2. Once the tomatokeftedes are done, make the tabbouleh. Pat dry the cucumber noodles. Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper, and lemon juice to the food processor. Pulse until well combined.
  3. Prepare the tzatziki by whisking the ingredients together in a medium bowl. Season to taste with salt and black pepper.
  4. To assemble the meal, toss together the cucumber noodles and the tabbouleh. Divide into serving bowls and top with the tomatokeftedes. Drizzle over the tzatziki sauce and serve.
Very slightly adapted from the Inspiralized Cookbook
Nutrition Information
Serving size: ⅓ of recipe
Recipe by Joanne Eats Well With Others at