Put chick peas, green onions, coriander, carrots, bread crumbs, lemon juice, water, tahini, garlic and black pepper in food processor; pulse on and off until finely chopped. With wet hands, form each ¼ cup (50 mL) into a patty.
In small bowl, whisk together sour cream, tahini, coriander, water, lemon juice and garlic.
In nonstick skillet sprayed with vegetable spray, heat 1 tsp (5 mL) of oil over medium heat. Add 4 patties and cook for 3½ minutes or until golden; turn and cook 3½ minutes longer or until golden and hot inside. Remove from pan. Heat remaining 1 tsp (5 mL) oil and cook remaining patties. Serve with sesame sauce