Preheat the oven to 220°c / 425°f.
Sieve the dry ingredients into a mixing bowl and stir to combine.
100 g plain flour, 100 g chickpea flour, 3 teaspoon baking powder, 0.5 teaspoon salt, 0.5 teaspoon ground turmeric
Mix the aquafaba, water and apple cider vinegar in a large measuring jug.
10 tablespoon aquafaba, 450 ml water, 1 teaspoon apple cider vinegar
Pour the liquid ingredients into the dry and whisk until smooth. Let the mixture rest for at least 15 minutes.
Pour the oil into the wells of the muffin tin, allowing 1 tablespoon of oil per well. Place the tin in the oven until smoking hot – this should take around 10 minutes, but keep an eye on it.
0.75 cup vegetable oil
Once the oil is hot, work quickly (but safely) and pour the batter mix into each well of the tin. Don't overfill them. Leave a gap of around 5mm from the top of each well. Put the filled tin back into the oven as soon as possible and leave to bake for 15 minutes.
After 15 minutes, turn the oven temperature down to gas 190°c / 375°f and leave in for another 15 minutes.
Remove from the oven and allow them to rest for a further 30 minutes.
Use a spoon to carefully remove them from the tin. If needed, re-heat them in the oven just before plating up or let the gravy heat them up on your plate!