Look and taste delicious but they don’t hold together

Makes sense, will use an egg or 2 next time as there will definitely be a next time!
Thanks so much

PS I've made one recipe for years that works, where flour helps hold the beet pancake together (recipe from Union Square Cafe, but not easily findable now online).
Mark Bittman has a similar one with flour.
https://www.nytimes.com/1998/06/17/dining/the-minimalist-beet-pancakes-hold-the-syrup.htmland
And a blogger named Liz has one with a single egg.
https://lizearlewellbeing.com/healthy-food/healthy-recipes/vegetarian/beetroot-pancake-recipe-walnuts-feta/

Thanks so much! I went down the google rabbit hole and most veggie burgers have some sort of binder. Appreciate your help.

Hi Nancy,

The chickpeas in this recipe act as a binder. They do need to be cooked well and not all canned chickpeas are soft and creamy inside so you do need to check them. You can always boil them a little before using them in the recipe. You also need to crush them so that some a creamy and some are crushed--it happens naturally when they are soft enough and then you are trying to crush them all, some will mash completely and others not. This is good.Then be sure the beets are cooked enough so that the whole thing binds. I've never needed to add an egg or flour and you don't need tofu because chickpeas have an egg-like quality that other beans do not.

Hope this helps!

Amy

Amy, thanks for your note.

When I read through the recipe before responding, I guessed (not having made your version yet) that the chickpea cooking was key. Nice to have it confirmed.

Maybe Soher and the rest of us don't need the additions (crutches) of egg/tofu, flour or soft cheese.

Will try your version...I find beet pancakes good as a side or a base for a main dish.

Best,
Nancy