Mash avocado with salt and lemon juice in a bowl.
Add egg, grated carrot, mozzarella, Italian herbs and dried garlic, and mix thoroughly.
Shape the mixture into small tortillas on a greased, parchment‑lined baking tray and sprinkle with sesame seeds
Bake at 175°C / 350°F for 20–25 minutes until set and lightly golden.
Meanwhile, char sweet red peppers in a pan until blistered on all sides, then cover and rest for 10–15 minutes.
Peel the peppers, remove stems and seeds, and roughly chop.
Blend peppers with chickpeas, garlic, tahini, salt, black pepper, cumin, optional red pepper, olive oil and lemon juice until smooth.
Stir chopped fresh parsley into the blended mixture.
Spread the chickpea‑pepper mixture over one tortilla, sprinkle with parsley and top with another tortilla to form a stack.
Serve warm or at room temperature as a light meal or snack.