Well, I made chana masala and I overcooked the chickpeas, one of the perils of working with dry beans. I added baking soda to the cooking water to soften them up, but it was too much for the little dears, so they turned to mush. (They would have been perfect for hummus.) I went ahead with the chana masala, then decided not to put ourselves through a dinner of mushy stew. Instead, I made these patties and served them on a plate topped with chopped tomatos, accompanied by side dishes of roasted potatoes and roasted cauliflower.
I highly recommend you make yourself some regular chana masala to be eaten normally, but if you like, you can make the patties by squishing the mixture in a bowl until it is mush, then mix in a “flax egg” (1 Tbs ground flax whisked with 1 Tbs water until viscous.) Then dredge in some panko breadcrumbs and fry lighty in a pan.
To roast cauliflower to a beautiful golden brown and tender bite, toss florets in a large bowl with a few tbs oil and sea salt. Spread evenly on a pan with foil (or just oil the pan well,) then roast at 350 for 20 minutes. Watch to make sure they don’t over-roast.
Our favorite method for roasting potatoes is to cut russets into fry-shapes, then toss with olive oil, salt, pepper and paprika, then spread evenly and roast just like the cauliflower. They may need closer to 30 minutes, depending on how thick you cut them.