Savory Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde

If you’ve ever wondered about the best way to get a heap more greens into yourself (or a hesitant friend, partner, or child, for that matter), consider stuffing them into patties reminiscent of savory pancakes. The sweet-and-sour apple cider vinegar complements the warm, nutty softness of the patties. You’ll be amazed at how fast a bunch of beet greens will disappear.

Savory Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde

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Servings

10 patties

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Ingredients

Salsa verde

• 2 cups packed parsley leaves
• 1 Tbsp capers rinsed and drained
• 1 green onion roughly chopped
• 1 tsp Dijon mustard
• 1 1/2 Tbsp apple cider vinegar

Patties 

• Leaves and stems from 3 to 4 medium beets
• 1 1/2 cups roasted chickpea flour
• 2 Tbsp ground chia seeds soaked with 1 1/2water for 20 minutes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp extra-virgin olive oil divided

Ingredients Salsa verde 2 cups packed parsley leaves 1 Tbsp capers rinsed and drained 1 green onion roughly chopped 1 tsp Dijon mustard 1 1/2 Tbsp apple cider vinegar Patties  Leaves and stems from 3 to 4 medium beets 1 1/2 cups roasted chickpea flour 2 Tbsp ground chia seeds soaked with 1 1/2water for 20 minutes 1/2 tsp salt 1/2 tsp black pepper 2 tsp extra-virgin olive oil divided

Servings 10 patties Print Recipe

Instructions

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