Heat oil in large sauté pan over medium-high heat; add onion and carrots. Cook 3-4 minutes or until vegetables start to soften.
Add chickpeas and chili powder to pan; cook, stirring occasionally, 6-7 minutes or until chickpeas start to brown slightly.
Transfer chickpea mixture to large bowl; mash until mostly smooth. Add all remaining Falafel ingredients; mix well.
Form mixture into 16 patties using #12 scoop; sauté on flat-top or in sauté pan with additional vegetable oil until browned and heated through. May also be baked in 375°F oven 10-15 minutes. Spray lightly with vegetable oil to help browning.
Meanwhile, combine Extra Melt White Cheese Sauce and spice blend in small saucepan; cook over medium-low heat, stirring frequently. Hold hot until service.
To serve, plate 2 falafels alongside fresh green salad and side of 2 ounces cheese sauce.
Falafels may also be served in warmed pita bread along with with lettuce, tomato, onion, chutney and Extra Melt Cheese Sauce.
Make 32 smaller falafels instead of the 16 smaller using #24 scoop. Serve falafels on lettuce-lined platter along with multiple cheese sauce variations to be used as dipping sauces and dressings.