Crab Falafel with Labneh and Sea Vegetable Salad

Updated at: Sat, 28 Sep 2024 01:06:30 GMT

Step 1

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.

Step 2

To make the Falafel: combine the chickpeas, crabmeat, ras el hanout, cilantro, lemon zest, baking powder, and the flour in a food processor and season with salt and pepper. Process into a stiff dough, cover with plastic wrap, and leave to firm up in the fridge for 30 minutes.

Step 3

To make the Sea Vegetable Salad: bring a pot of water to a boil and blanch the sea vegetables for 30 seconds. Drain and add the lemon juice, a dash of olive oil, salt, and pepper. Set aside.

Step 4

Shape the falafel dough into balls the size of a golf ball and flatten them a little. Heat a generous layer of sunflower oil in a thick-bottomed pan and fry the falafels in stages until golden brown, about 4 to 6 minutes for each falafel. Flip them regularly to ensure even cooking. Lift the falafels out of the oil with a skimmer and let them drain on kitchen paper. Repeat until all of the dough has been used up.

Step 5

Meanwhile, take the yogurt out of the fridge, pour out the sour fluid at the bottom of the bowl, and mix the thick labneh with the salt. Transfer to a dish, drizzle with olive oil, and sprinkle with za’atar.

Step 6

Serve the falafel with the labneh, sea vegetable salad, extra cilantro, and a slice of lemon.

0 liked

0 disliked