To make the falafel, pulse the sweet potato in a food processor until very small pieces. Add the cooked brown rice, sunflower seeds and chives and pulse until combined and all the pieces look similar in size. Add the flax egg, continuing to pulse. Transfer to a bowl and stir in the salt and oat flour. Form the mixture into balls and slightly flatten. 

To cook the falafel, Heat a nonstick skillet with canola oil so that it creates a thin layer covering the entire pan over medium heat and pan fry each falafel for about 2 minutes on each side, or until golden brown and cooked through. You can also roast the falafel in the oven at 400 degrees for 20 minutes, or until crisp on the outside and slightly golden brown.

To make the dressing, add the chives and garlic to a food processor and pulse until finely chopped. Next, add the hemp seeds, cumin, and salt.  Pulse again until finely chopped and mixed. Add the jalapeno, scraping down the sides when needed. Slowly pour the oil into the food processor while blending. Stop the food processor and scrape down the sides as necessary.  Add water 1 tablespoon at a time to thin. Do this step while the rice and vegetables are cooking.

Assemble the bowls: Divide the vegetables between 4 bowls. Top with dressing and mix to combine.  Top the dressed vegetables with falafel.