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.