Is it possible to make pan roasted garbanzo beans creamy in the center?
I usually serve these as an appetizer, they're so good with a smoky seasoning blend. 
Using canned beans is where your process is falling down. Use fresh beans that you soaked and cooked. The age of the beans are the deciding factor between chalk and cream. I like to use a crock pot and all manner of seasonings.
Other things I've found:


Slightly overcook the beans. It makes them softer, and therefore creamier. 
Let them drain completely, while still wet dredge with garbanzo flour (or some flour).
Thoroughly dry them on a flat surface.
Fry on pretty high heat using as little oil as possible, and not for very long, either.


Another note: 
I usually make two or three large batches of beans every couple of months. I separate the yield out into 1-2 cup servings and freeze them. I have found that beans which were frozen, but not for very long have that delightful creamy center when fried, but not as crisp an exterior.