Here is my version of an eggless vegetarian “meatball” using kale, chickpeas and spices.

Ingredients:

• 2 bunches of kale (approx two cups)

• 1/2 cup canned chickpeas

• 1 clove of garlic

• 1/2 tsp turmeric powder

• 1/2 tsp cumin seeds

• 1/2 tsp black pepper powder

• A pinch of salt

• 1 tbsp all purpose flour (for dredging)

To go with these kaleballs - roasted beetroot dip with a simple side salad of arugula, cucumber and pecans drizzled with chili infused extra virgin olive oil.