Raw Falafel

Falafel, 10-15 balls
190 g oyster mushroom (feel free to use another kind)
3 cup shredded carrot
1/2 cup flax flour, preferably golden but brown works fine
1 large glove garlic, minced
6 sundried tomato halves, roughly chopped
1/2 tsp himalayan salt (or other high quality salt)
2 tsp tamari
1.5 tbsp virgin olive oil
1/2 tsp chipotle chili powder
1/2 tsp cumin
1 tsp firm raw honey

2/3 unhulled sesame seeds, to roll in

1 head of spring cabbage to use as wraps

1. Add all ingredients to a food processor and blend for about 1 minute, pausing once in a while to scrape down the dough from the sides of the blender. The consistancy should be firm yet sticky and hold together if you roll into a ball. They will also firm up while they rest in the fridge for a while.
2. Roll the falafel dough into balls and cover with sesame seeds.
3. Put on a plate in the fridge for at least 15 minutes OR if you desire, dehydrate them for approx 8 hours.