Combine flax and water; let sit for 10 minutes then mix well. Cut parsnips into small pieces and boil or steam until tender, about 15 minutes over medium heat. Purée until smooth in a food processor. Combine parsnips, flaxseed mixture, garbanzo flour, olive oil and dill to create dough in the food processor; puree until smooth. Season to taste with sea salt and pepper. Transfer to a parchment lined baking sheet and flatten with the back of a spoon.