Name: Crab Falafel with Labneh and Sea Vegetable Salad
Yield: Serves 2 as a starter or snack
Ingredients: Sunflower oil; ½ teaspoon baking powder; Salt and pepper, to taste; Zest of 1 lemon, plus extra wedges; 4 cups (200 g) sea vegetables (wakame, kombu, etc.); Juice of ½ lemon; Olive oil; ½ tablespoon salt; One 6-ounce (170 g) tin of crabmeat, drained; Half a 14-ounce (400 g) can of chickpeas, drained; Extra virgin olive oil; Scant 2 cups (½ L) full-fat yogurt; 2 tablespoons all-purpose flour; ½ bunch of cilantro, leaves only, coarsely chopped, plus extra

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Labneh

Scant 2 cups (½ L) full-fat yogurt
½ tablespoon

Method

To make the labneh: Line a sieve with a clean dish towel or cheesecloth and suspend the sieve above a fitting bowl, making sure the bottom of the sieve doesn’t touch that of the bowl. Pour the yogurt into the cloth and either tie it at the top or cover the yogurt with a clean plate. Leave it in the fridge overnight.
To make the falafel: Combine