In a food processor, add the oats and garlic and blend for 10 seconds, or until finely chopped. Next add the chickpeas then continue to blend for another 15 seconds. The mixture should hold together when pressed between your fingers. If it doesn't try pulsing it a few more times. In a large bowl, add the chickpea mixture and set aside.

To the food processor, add the spinach and sundried tomatoes (or olives). Blend until finely chopped. If any large pieces of sundried tomato are left, take them out and chop them by hand. Transfer the mixture to the bowl with the chickpeas, along with the lemon juice, cumin, oregano, salt & pepper. Stir until evenly combined.

Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicone mat. Using a scooper (or your hands), scoop out about 1 heaping tablespoon of the mixture at a time. Use your hands to roll into individual balls, placing them a few inches apart. You should have about 16 by the time you're done. Bake them in oven for 20 to 25 minutes, or until light brown on the edges.

Meanwhile, prepare the tzatziki or any other ingredients desired for serving. Once balls are done cooking, serve warm on a bed of romaine with tzatziki and enjoy!