Remove the seeds and watery flesh from firm, ripe tomatoes, then chop them finely. Strain the chopped tomatoes in a colander for about 20 minutes.

In a large mixing bowl, combine the strained tomatoes with chopped scallions, fresh mint, parsley, basil, and crumbled feta cheese. Stir until all ingredients are well incorporated.

In a separate bowl, whisk together ½ to ¾ cup of all-purpose flour, baking powder, dried oregano, kosher salt, and fresh ground black pepper.

Gently fold the dry mixture into the tomato mixture using a spatula until a soft dough forms. Add more flour if needed.

Cover the bowl and refrigerate the dough for 20 to 30 minutes.

Heat oil in a deep pan over medium-high heat until shimmering.

Scoop portions of the dough and gently drop them into the hot oil. Fry for about 2 to 3 minutes on each side until golden brown.

Transfer fried balls onto a paper towel-lined plate to drain excess oil.

Serve warm with lemon wedges and Greek yogurt or tzatziki for dipping.