Cooking or Coping?

The past week has been particularly stressful, to say the least. My mother-in-law had to undergo unexpected surgery, which threw all of us into a whirlwind of anxiety, emotions, and prayer. There isn’t much I can share about the feelings or what the family went through, but I felt the need to mention it here, especially since I had just spoken about her recipes in my previous post.

She is, as a dear friend once described her, a tough cookie. Having endured multiple surgeries, complications, and countless personal trials, she has taught all of us an invaluable lesson through the way she lives her life. Above all, she embodies steadfast faith in what she believes in most, expressed in her own quiet way, through both body and mind fighting back. While she is still on the road to full recovery and our prayers continue, it amazes me how much there is to learn about life from our loved ones and elders, lessons that are often brought into sharp focus only during moments of crisis.

While my husband has been spending whatever time he can with her, Nikhil and I have been dealing with our own emotions and prayers from a distance. For me, this has meant finally finding time for silent sitting, something I struggled with for a very long time. Once again, it’s remarkable what the mind is capable of and how it learns to cope when it has to.

This phase has also opened up new thoughts and feelings for Nikhil, expressed in his own way. Instead of the usual questions that begin and end with a “why”, he’s been asking more thought-provoking ones. Questions about science, evolution, a Higher Power, spending time with family, and emotions. Children truly have an incredible way of coping and processing what’s happening around them.

So yes, the past few days have been quite introspective. And what does all this have to do with cooking or coping? Well, let’s just say I’ve been managing everything by staying busy. Talking more with family and old friends, spending time with friends here in Singapore, cooking far more than usual, and generally keeping myself occupied. It helps me stay focused, keeps my mind from wandering too much, and strangely enough, makes it easier to work on that silent sitting I mentioned earlier.

I’m definitely cooking more than I’m posting right now, but I’m trying. Bear with me.

For one thing, lunchbox recipes are back in full swing. Nikhil has been taking his lunch to school every day, as he’s still unsure about the cafeteria at his new school, except for the famous Subway in the high school cafeteria. It’s amusing how pre-teens love the idea of “hanging out” at Subway after school. It somehow makes them feel grown up 🙂

So yesterday’s lunchbox entrée was Baked Falafel Masala Burgers, adapted from the book Veggie Burgers Every Which Way by Lukas Volger.

I borrowed this book from the local library and must admit, I’m seriously considering buying my own copy. It’s filled with interesting and creative recipes for vegans and vegetarians alike. This particular recipe is adapted from the original “Baked Falafel Burgers,” with the addition of a masala twist.

Baked Falafel Masala Burgers

Ingredients

• 1 1/2 cups chickpeas
  (I used cooked chickpeas, but I highly recommend using soaked chickpeas soaked in water for about 24 hours for better binding)
• Juice of 1 lemon and 1 tsp lemon zest or 1 tsp amchur powder
• 1 tsp tava fry masala (MDH brand or any similar blend)
• 1/2 cup chopped cilantro
• Salt, to taste
• 2 cloves garlic
• 1/2 medium onion, sliced
• 3–4 green chilies (adjust based on spice tolerance)
• 1/2 tsp baking soda

Method

1. Preheat the oven to 400°F (190°C).

2. Combine all the ingredients in a blender. I used a Vitamix, but if you don’t have one, I recommend using a food processor so you have better control over the texture. Blend until the mixture is coarsely combined, not completely smooth.

3. Shape the mixture into 6 thick patties.

4. Place the patties on a generously oiled baking sheet. Bake for 15–20 minutes, flipping halfway through, until they are firm and golden brown on both sides.

5. Assemble the burgers with tzatziki or tahini dressing, onion, tomato, lettuce, and any other toppings you like.

Verdict

The lunchbox came back clean
That’s always a good sign.

That said, my in-house critic mentioned that the burger was a bit messy and crumbly, even though it tasted great. This is exactly why I recommend using soaked rather than cooked chickpeas, as they help bind the mixture much better and hold the patties together.

Cooking or coping? Probably a bit of both.