Fried Green Tomato Pocket Pita Recipe
These aren't your grandma's fried green tomatoes. They have a definite Mediterranean flavor. That is thanks to the breading. Instead of egg wash coated with flour or crumbs, punch up the nutrition with falafel mix. Are you familiar with falafel?
Falafel is a Mediterranean vegetarian sandwich filling that is sold as a powder in a box. I like to use it as a breading for green tomatoes. As a breading it has more protein and fiber than wheat flour or bread crumbs, which are the typical coatings for fried green tomatoes.
I have used Ziyad Premium Falafel Mix for years, because it is tasty, has just a few ingredients, and is a consistently excellent product. If you have a favorite falafel mix, please feel free to use it. Ziyad falafel mix has ground chick peas, ground fava beans, spice blend, minced onion, garlic, baking soda, salt, and sesame seeds.
For 1/12 of the package of falafel mix or 28 grams (about 1 ounce), there are 110 calories, 2.5 grams of fat, 6 grams of protein, 16 grams of carbohydrate, and 6 grams of fiber. That is a net carb load of 10 grams. Compare that to an ounce of bread crumbs that has about the same number of calories, but 19 grams of carb.
This isn't a recipe with fixed amounts, since I can't know how many tomatoes that you will be frying. I can tell you the ingredients and the process for making these tasty gems. For each pita, you will need one small green tomato, a beaten egg, and enough falafel mix to coat the slices of tomato. For two sandwiches' tomatoes, use ½ cup of the falafel mix and one egg. You will probably have a little of each left over.
Fried Green Tomato Pocket Pita Recipe
1 green tomato per sandwich
¼ cup falafel mix per tomato (approximately)
oil to fry the tomatoes (I used grapeseed and olive oils)
1 pocket pita per sandwich
slivered sweet onions
shredded butter lettuce
Warm your pita breads and pocket them. Set them aside, wrapped in a towel or foil to stay warm.
Thinly slice the tomatoes. I like to slice them a little thicker than sandwich thin. They should not be shaved. Don't make them any thicker than ¼ inch, and I like mine thinner. They cook more quickly. Have them on a plate and ready to dip into the egg.
In a small bowl, beat the eggs. Set the bowl aside. Add the falafel mix to another small bowl. Get your work space ready. In this order, line up the sliced tomatoes, egg wash, falafel, and an empty plate, that is covered in waxed paper, next to the pan on the stove. Dip a slice of tomato in the egg, and then shake it around in the falafel mix. Make sure that both sides of the tomato are well coated. Place the breaded tomato on the waxed paper covered plate. Continue until all of your tomato slices are breaded.
Add about 1/8 inch of oil to a heavy skillet. I like to use a cast iron skillet. Heat the oil over medium heat until a small amount of egg placed in the pan sizzles immediately. Add your breaded tomatoes to the hot oil, making sure to put the thickest ones in first. Do not overcrowd the pan. When the first side is browned, gently turn them over using a fork or spatula. Cook the second side until it is browned. The tomatoes are done when a fork easily pierces them.
Place the tomatoes in a single layer on a warm plate. Get the pitas out. Slide tomatoes into each pita until the pocket is covered. Add slivered onions and lettuce to taste. Then, top each pocket off with the yummy cucumber sauce. If you are not a cucumber sauce fan, use your favorite sauce or ranch dressing. You can also serve these little jewels on a bun, if a pita isn't the bread that you prefer.
The recipe for the cucumber sauce is in a related link below. There are several other dressings in the article. Also, if your hands always come out as a sticky mess like mine used to when I was breading food, then check out the related links for a method of breading that leaves the fingers lovely and not so sticky. If you still have too many tomatoes left, I have included ideas for using them in sandwiches. Check out our forum, and have fun with your sandwiches!
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