Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drain and mash well using a potato masher.
In a large skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil, garlic powder, parsley, and oregano; saute for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter.
Season to taste. If the batter is too wet, add the wheat germ to make it hold together.
Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.