Preheat oven to 325 F. Line a baking sheet with aluminum and set aside.
In a medium sized bowl, mash lentils until a coarse mixture forms. Stir in sunflower seeds and set aside.
In a sauté pan on medium heat warm olive oil. Add garlic paste, onion and pepper, cooking until onion has softened and is translucent. Top with kale and stir until all kale has wilted.
Transfer kale mixture to bowl and top with flax egg, flour, cumin and lime juice. Mix until thoroughly combined. Season with salt, pepper and cayenne to taste.
Shape lentil mixture into balls, 2-3 tablespoons each, and place on baking sheet. Transfer to oven and bake for 15 minutes, then flip and bake an additional 10-15 minutes or until balls are crisp on the outside. Serve fresh from oven.
