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.

In a large food processor, add the chickpeas, beetroot, tahini, lemon, garlic, salt and cumin. Blend until smooth. If necessary, add a little water/juice while blending to thin the hummus.

We make a quick salad by mixing spinach with a little oil, vinegar, and salt and pepper.

Prepare the falafel according to the package instructions and serve with hummus, salad and a few pita breads.