alive logo

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

Makes about 10 patties


    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 this: stuffing them into patties reminiscent of savoury 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.


    Swapping sauces for the sweet tooth or chili lover

    While the bright green salsa verde adds extra vitamins, the Crispy Chili Oil from the soba noodles with Brussels sprouts brings a tingle of heat instead.


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


      Salsa verde
      • 2 cups (500 mL) packed parsley leaves
      • 1 Tbsp (15 mL) capers, rinsed and drained
      • 1 green onion, roughly chopped
      • 1 tsp (5 mL) Dijon mustard
      • 1 1/2 Tbsp (22 mL) apple cider vinegar
      • Leaves and stems from 3 to 4 medium beets
      • 1 1/2 cups (350 mL) roasted chickpea flour
      • 2 Tbsp (30 mL) ground chia seeds soaked with 1 1/2 cups (350 mL) water for 20 minutes
      • 1/2 tsp (2 mL) cumin
      • 1/2 tsp (2 mL) garlic powder
      • 1/8 tsp (0.5 mL) gingerroot powder
      • 1/2 tsp (2 mL) ground coriander
      • 1/2 tsp (2 mL) paprika
      • 1/2 tsp (2 mL) salt
      • 1/2 tsp (2 mL) black pepper
      • 2 tsp (10 mL) extra-virgin olive oil, divided


      Per serving:

      • calories75
      • protein4 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates10 g
        • sugars2 g
        • fibre3 g
      • sodium198 mg



      In blender, blend salsa verde ingredients until smooth. Add up to 2 Tbsp (30 mL) water if necessary.


      Preheat oven to 350 F (160 C).


      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, cumin, garlic powder, gingerroot powder, coriander, paprika, salt, pepper, and 1 tsp (5 mL) oil.


      In large frying pan, heat remaining 1 tsp (5 mL) oil over medium-high heat. Scoop batter by 1/3 cup (80 mL) 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.



      SEE MORE »
      Warming Winter Chocolate Bark

      Warming Winter Chocolate Bark

      A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.