Add the garlic, kale and parsley to the food processor and process for 30 seconds to 1 minute until the greens are finely chopped.

Add the chickpeas and process again until the beans are crumbled but not yet turned into paste. Remove half the contents of the process and put into a medium sized bowl.

Add the remaining ingredients to the processor except for cooking spray. Process for 1 minute, until all the ingredients become incorporated but not too pasty

Add the processed mixture to the mixture in the bowl. Using a spatula, stir well to combine. Let sit for 5 to 10 minutes for the flavors to blend.

Heat an oven to 400 degrees F.

Put parchment on a rimmed baking sheet. Spray with cooking spray.

Using a small cookie scoop, or melon baller, make balls the size of ping pong balls and place on baking sheet. Spray the tops with cooking spray.

Bake for 10 minutes on one side. Flip the balls over and bake another 10 minutes. When time is up, let the balls sit for 5 minutes to cool before serving them.

Serve in pita bread, on corn tortillas (pictured), or wrap in lettuce leaves, with a tahini-garlic sauce on the side.

Number of servings (yield): 4 servings (41.9g each)