Roast the carrots at 400°F with a light coating of olive oil, sea salt and pepper. Remove after ~12 minutes, stirring half way through. They carrots should be nicely caramelized. Let cool to later add to the aioli.
In the bowl of a food processor, add chickpeas, onion, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper. Pulse until a coarse, pea-sized mixture forms. Add flour and egg and continue pulsing until the mixture is uniform and fairly smooth – some texture is ideal. If the mixture is really sticky.
Take approximately 2 tablespoons of the falafel mixture and form it into a ball, then roll each ball in panko and set on a plate or baking sheet while you continue with the rest of the mixture.
Meanwhile, begin heating avocado oil in a skillet over medium heat. Oil should be approximately ½ inch high in the pan. Add falafel balls in the hot oil, evenly spacing them evenly, being careful to not crowd the pan.
Use a spatula to gently press each ball. Cook for 2-4 minutes on each side until golden brown. Remove from oil and place on a paper towel or cooling rack. In a food processor, blend all aioli ingredients and serve on the side.