Preheat the oven to 425°F. In a medium bowl, whisk together the garbanzo bean flour, 1 cup water, 4 tsp olive oil, and 1½ tsp salt until smooth. Peel the garlic. Using a microplane, grate the garlic into the bowl. Using the largest side of a box grater, grate the carrots and add 2 cups of grated carrot to the bowl. Stir the carrot batter until well combined.
Place a large oven-safe skillet over medium heat with the cumin seeds. Toast until fragrant, about 2 to 3 minutes. Transfer toasted cumin seeds to a medium bowl.
Add 2 tsp olive oil to the skillet, off of the heat. Pour the carrot batter into the skillet. Use a rubber spatula or the back of a spoon to smooth the batter into an even layer. Bake the Moroccan carrot pancake until the center is firm to the touch and edges pull away from the sides of the dish, about 17 to 20 minutes.
Supreme the orange by trimming the ends and cutting away the peel and white pith. Cut out the flesh segments and place in the bowl with the toasted cumin seeds. Squeeze the remaining juice into the bowl. Halve the avocado, remove the pit, and dice the flesh. Roughly chop the capers. Peel and thinly slice the shallot. Tear the mint leaves.
Add the diced avocado, chopped capers, sliced shallot, torn mint, and 1 tbsp olive oil to the bowl with the orange and cumin. Toss the citrus avocado salad to coat evenly.
Divide the cilantro chutney between large plates and spread into an even layer. Cut the Moroccan carrot pancake into quarters and divide between the plates. Top with citrus avocado salad. Enjoy!