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. Bake for 40 minutes then remove from the oven and let it sit for 15 minutes on the counter before serving. Serve warm.