Crab Falafel with Labneh and Sea Vegetable Salad

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

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

Fish course
Starter
Pescatarian

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