For August’s Positively Free From and Coeliac Community Alsace Baking demonstrated, along with Kent Young Cook Milly Jessop, how to make falafels.
Under the guidance of Alsace Baking’s chef Lorraine King, Milly prepared the ingredients in front of an attentive audience within the courtyard of Creek Creative’s Gallery Kitchen Cafe. The falafels were made to Alsace’s delicious recipe.
Other members of the audience stepped up to the front later on to take part in preparing/mixing the ingredients.
It was a great event; a superb cookery demonstration with fresh smells of herbs and spices in the air such as mint, cumin and coriander. After the falafels were prepared they went into the oven to cook. Soon after, they were given out to the audience members to enjoy.
Photos: SMS Services