Heat a nonstick skillet over medium heat and dry roast sunflower seeds, stirring until nutty smelling and golden brown (5-10 minutes). Set aside in a small bowl.
Using a pastry brush, coat the skillet with sesame oil; add onion, garlic, middle eastern spice and salt. Saute, stirring frequently until softened, about 5 minutes. Set aside.
Bring water to a boil in a medium saucepan. Add roasted sunflower seeds, sauteed onion mixture, cracked wheat cereal, raisins and oregano, reduce heat and let simmer 10 minutes or until all liquid is absorbed. Cover saucepan and set aside for 20 minutes.
Preheat oven to 300°F.
Stuffing Leaves: spread each leaf out, vein side down. Spoon 1 tablespoon of wheat mixture into center of each leaf. Fold up bottom of leaf to cover filling, then fold in sides and roll up to seal. Follow this process until all leaves are stuffed.
Place stuffed leaves in a lightly-oiled casserole dish; drizzle with lemon juice over top; cover and bake for 20 minutes.