For the Carrots:
Spiralize carrots and toss with a little water, sea salt, black pepper, garlic powder, onion powder and paprika until all carrots are coated.
Cover a baking tray with parchment paper and spread the carrots out evenly. Bake at 400 F for 25 minutes or until carrots are soft.
For the Falafel:
In a food processor, add 3 cloves of garlic, a small onion, a small bunch of cilantro & parsley. Pulse until all Ingredients are finely chopped.
Add one can of chickpeas and pulse til combined. Then add 1/4 cup chickpea flour, 2 tbsp sesame seeds, garlic powder, onion powder, cumin, smoked paprika, sea salt and black pepper. Pulse until all ingredients are combined.
Roll into balls and place on a baking tray lined with parchment paper. Bake at 400 F for 18-22 minutes.
For the Tahini Sauce:
In small bowl, mix together: tahini, lemon juice, garlic powder, onion powder, paprika, cumin, sea salt, black pepper and water (add more water to thin out the mixture)