Place sprouted chickpeas, sun-dried tomatoes, 1/2 white onion, lemon juice, garlic, cumin, coriander, salt and pepper in the food processor and process until combined. Add a little water if needed.
Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.
Take a golf ball size of the falafel mixture and form into small patties with your hands. Coat each patty in white sesame seeds and place on a dehydrator tray.
Dehydrate for 6 hours at 115 F.
Sesame Dressing
Place all ingredients in a blender and blend until smooth.
Bowl
Place veggies in a bowl with two falafel patties on top and drizzle with sesame dressing.
Notes
Falafel recipe makes 18 - 20 patties, they will keep in the fridge for 2 weeks.