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 and, using a microplane, grate the garlic into the bowl. Using the largest side of a box grater, grate the carrots. Add 2 cups grated carrot to the bowl. Stir the carrot batter until well combined.
Place a large oven-safe skillet over medium heat and add the cumin seeds. Toast until fragrant, about 2 to 3 minutes. Transfer cumin seeds to a medium bowl.
Add 2 tsp olive oil to the large 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 out into an even layer. Bake the Moroccan carrot pancake in the oven 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 allow to drop into the bowl with the cumin seeds. Squeeze out the remaining juice from the core into the bowl. Halve the avocado, remove the pit, and dice the flesh. Roughly chop the capers. Peel and thinly slice the shallot. Using your hands, 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 segments and cumin. Toss citrus salad to coat evenly.
Spread the cilantro chutney out onto large plates. Cut the Moroccan carrot pancake into quarters and divide between the plates. Top with citrus salad. Enjoy!