Add only the carrots to the food processor, and process until the carrots are nearly a paste.
Next add in the sunflower seeds, flax seeds, garlic, and spices and process until well mixed.
Finally, add the onion and parsley, making sure to scrape the sides as needed to mix everything together well.
Move to a large bowl, and add the sesame seeds by hand.
Roll 1 tbsp at a time into falafel balls.
Place these balls directly onto dehydrator sheets and dehydrate for 2-12 hours depending on how moist you prefer the inside to be. The longer you dehydrate, the more crisp the outside becomes.
Serve with Lemon Garlic aioli.
This aioli can be made ahead and keeps well in refrigerator for a week.
Process the cashews, garlic, and salt in a coffee grinder or spice grinder until finely ground.
Remove from the food processor, add to bowl with the lemon juice, and whip with a fork.
OR you can turn this aioli into a fabulous dressing by blending 2/3 cup cashews soaked in 2/3 cup water with 1/2 of a preserved lemon in a blender.