Drain the sunflower seeds from the water they're soaked in and add them to the food processor. If you've yet to mix the ground flaxseed with the water, do so now and let it sit to thicken for a couple of minutes. Add the flax egg plus all remaining ingredients to the food processor with the sunflower seeds. Mix on high until a grainy dough is formed, but make sure not to mix too long or it will become creamy like hummus. Refrigerate dough for 30 minutes or more.

After removing the falafel dough from the fridge, roll it into 15 balls approximately 1 ½" in diameter.

If using the air fryer: Preheat the air fryer to 370° F. Once preheated, lightly spray the bottom of the air fryer with cooking oil to prevent sticking. Next, add in the falafels, you can stack them on top of eachother to cook them all in one batch.Air fry for 10 minutes (but I usually set the fryer time to 20 minutes). Remove basket, carefully flip falafels (those stacked may be fragile). Fry for another 3 to 6 minutes.If using the oven: Preheat the oven to 375° F. Align falafels on a parchment-lined baking sheet and add baking sheet to the middle rack of your preheated oven. Bake for 10 minutes, then flip the balls and bake for an additional 5 minutes. Continue to flip and bake the falafel balls for 5 minutes at a time, until they've browned on all sides.

Serve the balls on their own, with roasted veggies, in pita, on bread, or over salad. If desired, dress them with my Tahini-Mint Drizzle, Vegan Chive & Dill Tzaziki, or Vegan Ranch Dressing.