In a large bowl, soak the dried chickpeas in a generous amount of cold water for at least 12-18 hours. I usually like to start soaking them the day before I make the falafels. If the chickpeas absorb the water, you may need to add more.
When ready to prepare the falafel bites, preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Place the onion, garlic, shredded carrot and parsley in the food processor and blend until everything is finely broken down.
Next, add in the chickpeas, tahini, lemon juice, cumin, tamari and salt. Process until the mixture is combined, but not completely smooth. We still want some chunks of chickpeas and vegetables throughout the mixture for texture.
Pick up some of the mixture to see if it sticks together. If it feels too wet, add a bit of brown rice or chickpea flour. If it feels too dry, add one tablespoon of water at a time until it binds together.
Using your hands, form the chickpea mixture into a ball, pressing it lightly with your palm to form a small patty. The mixture should make approximately 24-28 evenly sized patties. Place them spaced apart on the parchment paper.
Lightly brush the surface of the patties with olive oil. Bake in the oven for approximately 25-30 minutes, or until slightly firm and lightly browned. Allow the falafel bites to cool for several minutes before serving.