Recipes, re-invented from cooking shows

Falafel with Muhammara

Name: Falafel with Muhammara
Prep time: 20 minutes (plus overnight soak)
Cook time: 20 minutes
Total time: 40 minutes (plus soaking time)

Prep. Time:

Baking Time:

20 minutes (plus overnight soak)

20 minutes

Total Time:

40 minutes (plus soaking time)

Serves:

4 servings (approximately 16 falafel)

Nikita created this dish for MasterChef UK Professionals Season 18. The 2022 champion returned to set the Skills Test benchmark for Week 8, designing a falafel platter that contestants had to replicate in 20 minutes. The dish features crispy chickpea falafel shaped into quenelles, muhammara with roa...

Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.

Ingredients

FALAFEL
Dried chickpeas, soaked overnight - 1¼ cups (250 g)
Fresh flat-leaf parsley, packed - ½ cup (25 g)
Fresh coriander (cilantro), packed - ½ cup (25 g)
Garlic cloves, roughly chopped - 3
Ground cumin - 1½ teaspoons (4 g)
Gochugaru Chilli flakes - ½ teaspoon (1 g)
Salt - 1 teaspoon (5 g)
Black pepper, freshly ground - ½ teaspoon (1 g)
Baking powder - ½ teaspoon (2 g)
Vegetable oil for deep frying - about 3 cups (700 ml)

MUHAMMARA
Roasted red peppers (jarred), drained well - 1 cup (200 g)
Walnuts, toasted - ½ cup (60 g)
Breadcrumbs (fresh or panko) - 2 tablespoons (15 g)
Pomegranate molasses - 1½ tablespoons (25 ml)
Gochugaru chilli flakes - 1 teaspoon (3 g)
Ground cumin - ½ teaspoon (1.5 g)
Extra virgin olive oil - 2 tablespoons (30 ml)
Lemon juice, fresh - 1 tablespoon (15 ml)
Small garlic clove - 1
Salt - to taste

FLATBREAD
Self-raising flour - 1½ cups (200 g)
Greek yogurt, full-fat - ¾ cup (200 g)
Nigella seeds - 1 tablespoon (8 g)
Salt - pinch

TOMATO SALAD
Mixed-colour tomatoes (heritage if available) - 10 oz (300 g)
Red onion, thinly sliced - ¼ medium (30 g)
Fresh flat-leaf parsley, torn - small handful (10 g)
Fresh mint leaves, torn - small handful (5 g)
Sumac - 1 teaspoon (3 g)
Extra virgin olive oil - 2 tablespoons (30 ml)
Lemon juice - 1 tablespoon (15 ml)
Flaky sea salt - to taste

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Instructions

SOAK THE CHICKPEAS (THE NIGHT BEFORE)
Place the dried chickpeas in a large bowl and cover with at least 3 inches (7 cm) of cold water. Soak for a minimum of 12 hours, up to 24. Authentic falafel are made from raw, soaked chickpeas — never from tinned or cooked chickpeas. Tinned chickpeas contain too much moisture and produce soft, pasty falafel that fall apart in the oil. Drain thoroughly and pat dry before using.

MAKE THE FALAFEL MIXTURE
Add the drained chickpeas, parsley, coriander, garlic, cumin, chilli flakes, salt, and pepper to a food processor. Pulse in short bursts — 15–20 pulses of 1–2 seconds each — until the mixture is coarsely ground with a texture like coarse breadcrumbs or couscous. You should still see individual flecks of herb and chickpea. Do not over-process into a paste. Stir in the baking powder. The mixture should hold together when squeezed in your palm. Refrigerate for 15–30 minutes if time allows.

MAKE THE MUHAMMARA
Pat the roasted peppers very dry with kitchen paper. Place the peppers, walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, olive oil, lemon juice, and garlic in the food processor. Pulse until combined but still textured — the walnut pieces should be visible. Season with salt. Transfer to a serving bowl and drizzle with a little extra olive oil.

MAKE THE FLATBREAD DOUGH
In a bowl, combine the self-raising flour, Greek yogurt, nigella seeds, and a pinch of salt. Mix with a fork until it comes together, then tip onto a lightly floured surface and knead for just 1–2 minutes until smooth. Do not overwork. Divide into 4 equal pieces and roll each into a rough oval or circle about 5 mm thick.

COOK THE FLATBREADS
Heat a dry heavy-based frying pan or cast iron skillet over high heat until smoking hot. Cook each flatbread for 1–2 minutes per side until blistered, puffed, and charred in spots. Do not oil the pan — it should be completely dry. Stack cooked flatbreads under a clean tea towel to keep warm and pliable.

SHAPE AND FRY THE FALAFEL
Heat the vegetable oil in a deep pan to 350°F (180°C). Shape the falafel into elegant quenelles using two dessertspoons — scoop the mixture with one spoon, then pass it back and forth between the two spoons to form a smooth, three-sided oval. Alternatively, form into small patties or balls about 1.5 inches (4 cm) across. Fry in batches of 4–5, being careful not to crowd the pan. Fry for 3–4 minutes, turning occasionally, until deep golden brown all over. Remove with a slotted spoon to kitchen paper.

MAKE THE TOMATO SALAD
Cut the tomatoes into a mix of halves, quarters, and slices for visual variety. Toss with the thinly sliced red onion, torn parsley and mint, sumac, olive oil, lemon juice, and flaky sea salt.

PLATE THE DISH
Smear or dollop the muhammara onto a platter or individual plates. Arrange the warm falafel quenelles beside it. Stack or fold the flatbreads alongside. Pile the tomato salad in the centre or to one side.