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We hope you got benefit from reading it, now let’s go back to workshop stuffed falafel with two dipping sauce and salsa recipe. You can cook workshop stuffed falafel with two dipping sauce and salsa using 38 ingredients and 19 steps. Here is how you achieve it.

The ingredients needed to prepare WorkShop Stuffed Falafel with two dipping sauce and Salsa:

1. Prepare For Falafel
2. You need 1 1/2 Cup black chana (black chickpeas)
3. Take 1 Cup -Coriander leaves(Chopped)
4. Provide 4 Green chillies
5. Take 1 inch Ginger
6. Get 10 Garlic cloves
7. Provide 1 Teaspoon Cumin powder
8. You need 3 Tablespoon Lemon juice
9. Get 2 teaspoon Red chilli powder
10. Prepare to taste Salt
11. Take 1/2 Cup Pamizan cheese
12. Get For Muhammara
13. Take 1 Large size Yellow Capcicum
14. Provide 10 Garlic cloves
15. Prepare 1/2 teaspoon Cumin powder
16. Use 1/4 cup Lemon juice
17. You need 1 1/2 handful Walnut
18. Get 2 Tablespoon Pomegranate molasses
19. Prepare 2 Tablespoon Red chilli powder
20. Use 1/4 cup Sesame oil
21. You need 1/4 cup Chickpeas (Boiled)
22. Get to taste Salt
23. Prepare For Baba Ganoush
24. Provide 1/2 cup Hung Curd
25. Use 1 Middle size roasted Brinjal (Use flesh part)
26. You need 6 Garlic cloves
27. Prepare 1 Green chilli
28. Take 2 tablespoon Fresh Coriander leaves
29. Take 2 teaspoon Lemon juice
30. Take 2 teaspoon Roasted Sesame Seeds
31. Use to taste salt
32. Provide For Salsa
33. Take 1/2 Cup Guava (Grated)
34. Provide 1 tablespoon Pomegranate Seeds
35. Prepare 2 tablespoon Green Onion (Chopped)
36. Use 1 Tomatoes (Chopped)
37. Use 1/4 cup chopped Grapes (Chopped)
38. Provide 2 Tablespoon Red chilli sauce

Instructions to make WorkShop Stuffed Falafel with two dipping sauce and Salsa:

1. For Falafel - Pour the chickpeas into a large bowl,Wash and soak in water for overnight.
2. Drain the water and keep aside for 1/2 an hour.
3. Now Take a large grinder jar add all the Falafel ingredients to a coarse mixture.
4. Once the mixture reaches the desired consistency, pour it into a bowl - You can leave it in the fridge for 20 minutes.
5. Put Chesse in a bowl and keep aside.
6. Apply oil on your hands. - Keep the falafel mixture on your hands. - Press it slightly.
7. Fill the stuffing into it and prepare a roll.
8. In this way, you can make all the falafel
9. Heat oil in a deep pan or kadhi and fry 1 ball to taste. If it falls apart, add a little flour.
10. Now fry about 4 balls at once for a few minutes on each side, or until golden brown. Drain on paper towel.
11. You can made approx 12 to 13 falafel to this mixture.
12. How to make Muhammara
13. Rinse the yellow Capcicum and pat dry. Brush it with little oil all over. Then Put the Capcicum directly on heat and roast, turning often for around 10 minutes until completely roasted. - Cover with plastic wrap for a few minutes when cool enough, simple peel the capsicum, remove the seeds and cut into small pieces.
14. For roasted Walnut - Heat the sesame oil in a pan. - add the walnut, use a spatula to stir the walnuts until they are nicely brown and deeply toasted flavour. - it takes approx 5 minutes, now transfer to a tray. use when it cool down.
15. Take a grinder jar add Capcicum, garlic, cumin powder, lemon juice, roasted Walnuts, pomegranate molasses, Red chilli powder, chickpeas, sesame oil and salt.
16. Mix it well. - Transfer it to a bowl, if desired top with the drizzle of sesame oil.
17. For Baba Ganoush - Mix all the ingredients in a grinder and mix well then put in a bowl.
18. For Salsa - Take a large bowl and add all the Salsa ingredients and mix well.
19. Serve the falafel with Baba Ganoush, Muhammara and salsa.

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