Savory Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde
2cupspacked parsley leaves
1Tbsp capersrinsed and drained
1green onionroughly chopped
1 1/2Tbsp apple cider vinegar
Leaves and stems from 3 to 4 medium beets
1 1/2cupsroasted chickpea flour
2Tbsp ground chia seeds soaked with 1 1/2water for 20 minutes
2tspextra-virgin olive oildivided
In blender, blend salsa verde ingredients until smooth. Add up to 2 Tbsp water if necessary.
Preheat oven to 350 F. Strip beet greens from stems and roughly chop stems. In large pot of water, boil stems and leaves for 3 minutes, stirring occasionally. Drain and rinse beet greens and stems under cold water (or plunge into ice cube-filled bowl of water to retain more nutrients). When cold, drain again, squeezing out liquid. Chop leaves and stems finely.
In large bowl, combine greens and stems with chickpea flour, soaked chia seeds with soaking water, salt, pepper, and 1 tsp oil.
In large frying pan, heat remaining 1 tsp oil over medium-high heat. Scoop batter by 1/3 cup into frying pan (about 4 to 5 patties). Cook for 2 minutes on each side. Transfer to lined or greased baking sheet. Repeat with remaining patties. Bake patties for 20 to 25 minutes, until no longer watery in thickest parts. Serve with salsa verde.
Each patty contains: 75 calories; 4 g protein; 2 g total fat (0 g sat. fat); 10 g total carbohydrates (2 g sugars, 3 g fiber); 198 mg sodium