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Channa Patties

Course: Vegetarian
Cuisine: Fusion
Servings: 10
Author: Felix (Simply Trini Cooking)


  • 1 lb channa garbanzo bean, chickpea
  • ½ cup onion chopped
  • 3 cloves garlic chopped
  • 1 tbsp ginger grated
  • ½ cup chadon beni chopped (divided)
  • ½ tsp. oregano
  • 2 leaves big leaf thyme chopped
  • ½ c fresh parsley chopped
  • 1 tbsp. fine leaf thyme
  • 1 tsp. marjoram
  • ½ tsp. sage
  • cup sesame seed toasted
  • 2 pimento chopped
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • 2 tsp. salt
  • 2 eggs beaten
  • Oil for frying


  • 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.