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Santorini's Tomatokeftedes: A Vegan Twist on Summer's Bounty

Updated: Jun 30

Picture yourself on the enchanting island of Santorini, where the sun-drenched days melt into evenings painted with shades of gold and pink. In fon of you there's a dish that captures the essence of the island's summer harvest – Tomatokeftedes. Join me as we dive into the story of this culinary gem, now veganized to honor tradition and embrace a compassionate lifestyle.

A Culinary Ode to Santorini's Summers

As the island awakens to the warmth of the sun, Santorini's kitchens come alive with the vibrant flavors of the season. At the heart are seasonal Tomatokeftedes – crispy tomato fritters that embody the taste of summer. Imagine sinking your teeth into a golden-brown morsel, feeling the juicy tomatoes burst with a sweetness that only the sun-soaked Mediterranean soil can create.

Embracing the Rhythms of Summer

It is during summertime that the Greek islands come alive with an abundance of fresh produce. Tomatoes, vibrant and bursting with flavor, play a starring role in the island's culinary goodness during this season. The islanders embrace the magic of seasonality, using juicy ripe tomatoes to craft dishes that make your palette sing with every bite!

My motherland is known for its rich culinary heritage, and especially their love for tomatoes. While tomatoes are loved everywhere in the country, it's the sun-kissed island of Santorini that tomatoes achieve truly a legendary status. The volcanic soil and unique microclimate create an environment where tomatoes flourish, their sweetness intensified by the sun's warmth. Santorini's tomatoes, traditionally called "Throumbes," are celebrated for their vibrant red hue, perfect balance of acidity, and bursting sweetness. Their delicate skins almost seem to shimmer, really revealing the island's gift to Greek cuisine.

A Breakdown of Flavors and Nutrition

This recipe is a medley of flavors that harmonize beautifully:

  • Santorinian Tomatoes: Packed with antioxidants and vitamins, these tomatoes bring a burst of freshness and a dash of Mediterranean sunshine to your plate.

  • Chickpea Flour: This magical ingredient not only binds the fritters but also adds a touch of nuttiness and plant-based protein to the mix.

  • Mint: The mint's cool and refreshing essence elevates the fritters, making each bite a burst of revitalizing flavor.

  • Olive Oil: As a staple of the Mediterranean diet, olive oil infuses the fritters with a subtle richness and that unmistakable Mediterranean taste.

A Touch of Ayurveda: Cooling the Fire

For those into Ayurveda, this recipe holds something special. If you are complimenting this appetizer with vegan tzatziki, the cooling properties cucumber in the vegan tzatziki help balance the fiery energy of pitta dosha. The mint in the fritters offers this balance as well. Chickpea flour brings a grounding element, while the tomatoes' sweet acidity keeps pitta in check. It's like a mindful embrace of flavors and doshas.

Honoring Tradition with Compassion

Tradition evolves, and so does our approach to it. While traditional Tomatokeftedes might have included animal-based ingredients, this vegan version upholds the heart of Santorini's culinary heritage. By swapping in chickpea flour and vegan yogurt, we honor the past while embracing a kinder future.

In every bite of these Tomatokeftedes, we experience the spirit of Santorini – a place where history, flavors, and modern values harmonize. This Greek culinary treat reminds us to savor not just a dish but a connection to the land, to the generations that have nurtured it, and to the future we're crafting through our choices.

Vegan Tomatokeftedes - Tomato Fritters

Serving: 4

Prep: 30 minutes

Total: 45 minutes

Difficulty: Moderate


  • 2 medium tomatoes, grated

  • 2 medium tomatoes, chopped

  • 1/2 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh mint

  • 3/4 cup chickpea flour

  • 1/4 teaspoon red pepper flakes (adjust to taste)

  • Salt and pepper to taste

  • 1 teaspoon dried oregano

  • 2 tablespoons olive oil (for cooking)

  • Olive oil (for frying)


Prepare the Tomatokeftedes mixture:

  • Grate the tomatoes into a large bowl, then use a strainer to remove excess liquid.

  • To the grated tomatoes, add the finely chopped onion, minced garlic, chopped parsley, chopped mint, chickpea flour, red pepper flakes, salt, pepper, and dried oregano. Mix well until combined. If the mixture is too wet, you can add a little more chickpea flour.

Form the fritters:

  • Heat 2 tablespoons of olive oil in a skillet over medium heat.

  • Using your hands, shape portions of the tomato mixture into small patties or fritters.

  • Carefully place the fritters in the skillet and cook until golden brown on both sides, about 3-4 minutes per side. You may need to cook them in batches, adding more oil if necessary.


  • Serve the Tomatokeftedes warm with the vegan yoghurt or tzatziki on the side for dipping.

Tips for making the best Tomatatokeftedes:

  • Tomato Selection: Choose ripe, flavorful tomatoes. Ripe tomatoes will provide the best taste and texture for the fritters.

  • Drain Excess Liquid: When grating the tomatoes, use a strainer to remove excess liquid. This will prevent the mixture from becoming too watery.

  • Consistency of Mixture: The mixture should be moist enough to hold together, but not overly wet. Adjust the chickpea flour quantity if needed to achieve the right consistency.

  • Squeeze Grated Tomatoes: After grating the tomatoes, give them a gentle squeeze to remove more moisture. This will help prevent the fritters from becoming too soggy.

  • Seasoning: Be mindful of seasoning. Season the mixture well with salt, pepper, and other herbs and spices for balanced flavors.

  • Frying Temperature: Heat the olive oil for frying over medium heat. The oil should be hot enough to sizzle when you add the fritters but not so hot that they burn on the outside before cooking through.

  • Shape Uniformly: Try to shape the fritters uniformly for even cooking. You can use an ice cream scoop or your hands to shape them into patties.

  • Don't Overcrowd: When frying, avoid overcrowding the pan. Cook the fritters in batches to ensure they cook evenly and get crispy.

  • Drain Excess Oil: After frying, place the cooked fritters on paper towels to drain excess oil.

  • Serve Fresh: Tomatokeftedes are best enjoyed fresh when they're still crispy on the outside and tender inside.

  • Practice and Patience: Shaping and frying fritters might take a bit of practice. Don't be discouraged if the first batch doesn't turn out perfectly. With a little patience, you'll get the hang of it.


In the refrigerator, Tomatokeftedes can be stored for about 3-4 days. After that time, their texture and flavor might start to deteriorate.

In the freezer, Tomatokeftedes can be stored for approximately 1-2 months. While they may still be safe to eat beyond this timeframe, their quality might begin to decline.

For both the refrigerator and the freezer, it's important to properly store the fritters in airtight containers or freezer-safe bags to prevent freezer burn and maintain their freshness. If you're planning to store them for longer periods, consider using vacuum-sealed bags to minimize air exposure.

When reheating frozen Tomatokeftedes, it's a good practice to thaw them in the refrigerator before reheating. This gradual thawing helps preserve their texture.

Reheating & Freezing Instructions:


  1. Oven or Toaster Oven: Preheat your oven or toaster oven to around 350°F (175°C). Place the Tomatokeftedes on a baking sheet in a single layer. Reheat for about 10-15 minutes, flipping them halfway through. This will help restore some of the crispiness.

  2. Stovetop: You can reheat Tomatokeftedes on a non-stick skillet over medium heat. Heat them for a few minutes on each side until they're warmed through.

  3. Microwave: While this method might not maintain the crispiness as well, it's quick and convenient. Place the fritters on a microwave-safe plate and reheat for about 20-30 seconds, checking and flipping as needed.


  1. Cool Completely: Allow the cooked Tomatokeftedes to cool completely before freezing. Placing hot food directly in the freezer can lead to moisture buildup and affect the texture.

  2. Single Layer Freezing: Place the cooled fritters in a single layer on a baking sheet or tray. This prevents them from sticking together during freezing.

  3. Flash Freeze: Put the baking sheet in the freezer for a few hours or until the fritters are frozen solid. This process, called flash freezing, ensures that the fritters retain their shape and texture.

  4. Transfer to a Container: Once the fritters are frozen, transfer them to an airtight container or a freezer-safe bag. Remember to place parchment paper or plastic wrap between layers to prevent sticking.

  5. Label and Date: Don't forget to label the container with the date. Tomatokeftedes can be stored in the freezer for about 1-2 months.

Thawing and Reheating from Frozen:

  1. Oven: Preheat your oven to 350°F (175°C). Place the frozen Tomatokeftedes on a baking sheet and bake for about 20-25 minutes, flipping them halfway through.

  2. Stovetop: You can also thaw and reheat the fritters on a skillet over medium heat. Cover with a lid to help them heat through evenly.

  3. Microwave: For a quick option, you can microwave the frozen Tomatokeftedes for about 1-2 minutes, checking and flipping as needed.

Remember that while reheating and freezing can be convenient, the texture might not be exactly the same as when they're freshly made. However, they should still be tasty and enjoyable!

Did you love the recipe? Have questions?

Hope you love making this recipe as much as I do! Leave a comment below and let me know what you think or if you have any questions. Take a picture of your beautiful creation and tag me at @christina.ahimsa and @compassionatefilledlife, to have it featured for our community.


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