Crab Falafel with Labneh and Sea Vegetable Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphen

Ingredients

• 4 cups (200 g) sea vegetables (wakame, kombu, etc.)
• Juice of ½ lemon
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• Sunflower oil
• 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