In a small bowl, whisk together the ground flaxseed and water. Set aside for 10 minutes to thicken.
Meanwhile, add the carrots to a food processor fitted with the s-blade and pulse 40 to 45 times, or until very finely grated (about the size of uncooked cous cous). Then, add the flaxseed mixture, almond meal, oat flour, cilantro, parsley, red onion, garlic, tahini, lemon juice, cumin, paprika, coriander, sea salt, and black pepper to the food processor; pulse 40 to 60 times to thoroughly chop and mix, stopping frequently to scrape down the sides and fold ingredients in toward the blade. You want everything to be well-incorporated but be careful not to over process because you still want a bit of texture. It will be a wet, damp mixture but should hold its shape.
Refrigerate for 30 minutes to chill the mixture.
About 10 minutes before removing the mixture from the refrigerator, preheat the oven to 375F and line a large baking pan with parchment paper.
Pour the sesame seeds into a shallow bowl or dish.
Using a lightly greased 1 ½-tablespoon cookie scoop, scoop out mounds of the falafel dough, drop into the sesame seeds, and use a spoon to evenly coat, and carefully transfer to the lined baking tray. Repeat with the remaining mixture. You should have about 28 falafel balls.
Bake 26 to 30 minutes, or until the exteriors are crisp and golden and the bottoms are golden-brown (note: there's no need to flip them). Let cool slightly before serving.