Savory Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde
Salsa verde
  • 2cups packed parsley leaves
  • 1Tbsp capersrinsed and drained
  • 1 green onionroughly chopped
  • 1tsp Dijon mustard
  • 1 1/2Tbsp apple cider vinegar
  • Leaves and stems from 3 to 4 medium beets
  • 1 1/2cups roasted chickpea flour
  • 2Tbsp ground chia seeds soaked with 1 1/2water for 20 minutes
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 2tsp extra-virgin olive oildivided
  1. In blender, blend salsa verde ingredients until smooth. Add up to 2 Tbsp water if necessary.
  2. 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.
  3. In large bowl, combine greens and stems with chickpea flour, soaked chia seeds with soaking water, salt, pepper, and 1 tsp oil.
  4. 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.
Recipe Notes

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