To prepare canapés, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 2/3 cups water, and 3/4 teaspoon salt in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes. Uncover and stir with a whisk until smooth. Pour into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with curry powder. Chill 1 hour or until firm.
Preheat oven to 375°.
Cut chickpea mixture into 40 (1-inch) squares; place on a jelly roll pan coated with cooking spray. Bake at 375° for 20 minutes or until golden. Cool.
To prepare butter, combine carrot, 2 cups water, butter, honey, and ginger in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 7 minutes or until carrot is tender. Increase heat to medium-high; uncover and cook 12 minutes or until liquid is absorbed.
Combine carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper in a food processor; process until smooth. Place carrot butter in a zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1 teaspoon carrot butter onto each canapé. Sprinkle canapés evenly with almonds and cilantro.