Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!