Falafel with Buckwheat, Avocado and Easy Sauerkraut
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SERVINGS 3-4
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PREPARATION 10 MINUTES
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COOKING 30 MINUTES
INGREDIENTS
For the sauerkraut (we make it the day before)
- 200 g red cabbage, chopped
- 120 ml (1/2 cup) apple cider vinegar
- 120 ml (1/2 cup) water
- 2 tbsp sugar
- 1 tsp sea salt
- 1 bay leaf
- 1/4 tsp white pepper
For the dish
- 2 cups water
- 1 cup buckwheat
- 1 tsp sea salt
- 16 Falafel
- 2 ripe avocados, sliced
- vegan mayonnaise, optional
COOKING INSTRUCTIONS
Place the cabbage in a 500 ml jar and press it down to fit with a little margin. In a saucepan, add the apple cider vinegar, water, sugar, salt, bay leaf and white pepper. Once it boils and the sugar has melted, remove from the heat and pour the mixture into the jar over the cabbage. Press down again with the back of a spoon and close the jar. Set aside to cool and transfer to the refrigerator.
To make the buckwheat, boil 2 cups of water in a saucepan and add the buckwheat and salt. Reduce heat, cover and simmer for 12-15 minutes or until the buckwheat is tender and absorbs the water.
Prepare the falafel according to the package instructions
Divide the buckwheat among plates or bowls, add the falafel, avocado slices, and a little sauerkraut to each.
Serve with a little mayonnaise if desired.
Tip
Sauerkraut will easily keep for two weeks in the refrigerator. It gets better with time!
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