Soak the channa for 15 mins. Drain.

Pressure cook the channa for 20 minutes. Then drain the water and set aside to cool.

Next, toast the sesame seeds in a pot.

Note: The sesame seed adds a nutty flavour to the channa pattie.

Toast until golden brown.

Blend the sesame seeds until fine then set aside.

Prepare the herbs and the seasoning for the patties.

Reserve ½ the chopped chadon beni and some parsley.

In a food processor, add the channa, sesame seed, onion, garlic, pimento pepper and the chopped herbs.

Blend the ingredients together.

Add the rest of the ingredients, including the eggs, and proceed

to make balls by scooping ½ cup of the channa mixture each time.

Note: No flour was used.

Place the balls on a tray with waxed paper.

You will get 10 channa balls for this recipe.

Flatten and form the patties in the palm of your hands.

The flattened channa is ready for frying.

Fry the channa patties over a low flame. Flip the patties over and fry until golden.

Note: Just use enough oil to cover the channa patties.

I used a low flame so I can have more control over the frying process.

Place the patties on napkins to remove the excess oil.