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Wash greens and dry well. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat oil in a large skillet over medium-low heat. Add the onion and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for 1 to 2 minutes, until they have wilted. Turn the mixture into a large bowl.

Let mixture cool for 5 minutes. Then add the feta and 1 cup of the breadcrumbs (set aside the remaining 1/4 cup). Mix well and taste for seasoning – add more salt if necessary. Then add 1 egg and mix to incorporate. Squeeze a small ball of the mixture. If it holds together, then begin portioning out the mixture into small balls. If it doesn’t hold together, then add another egg.

Combine the reserved breadcrumbs (1/4 cup) with the Parmesan cheese on a plate. Roll the balls in the breadcrumb-Parmesan mixture and place on an ungreased baking sheet.

Bake at 400 degrees F for 20-25 minutes. Serve immediately or at room temperature. Eat as is, or try with a dip of Pomodoro sauce or yogurt ranch dressing. Or combine bites, hummus and raw veggies in a pita sandwich. The possibilities are endless!