On September 2, two refugees from Souda camp joined us in the kitchen and gave us good advice on how to improve the falafels. We added a little more water to make them moister and used a little less spices. We also tried falafel scoops for the first time, which helped us make the patties quicker than before. The scoops were a timely gift from Chef Ifty Patel, who started The People’s Street Kitchen and still stays up-to-date with our work through the Love Pyotu Facebook page. Our falafels, served with tahini sauce, fresh cucumbers, and flatbread, was a bigger hit than ever. In Souda camp, one boy came up to hug and kiss us out of appreciation.