To a high powered blender (I recommend a Vitamix), add all the dip ingredients, and blend on high until the mixture is smooth and even. Serve the falafel with a side of dip, or place in pita bread with fresh vegetables, hummus and a healthy dollop of dip (my favourite).
Because canned chickpeas can vary in texture, if your mixture is too crumbly (i.e. doesn't stick together when pressed between your fingers), stir in ~1 tbsp of water. Cooked falafel will last for about 4-5 days covered in the fridge, however, they will lose their crunchy texture if not eaten right away. Garlic dill sunflower sauce can be made ahead and kept covered in the fridge for up to 3 days.