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Preheat oven to 425F/220C and put about 1 tablespoon of oil in each hole of a 6-hole muffin tin. Since this recipe makes 12 Yorkshire puddings, you will need two 6-hole muffin tins.
Place the oil-filled muffin tins in the oven and bake until the oil is piping hot, usually around 10-15 minutes.
Combine flour, gram flour, baking powder, and turmeric into a large bowl. Add a generous amount of salt and pepper to taste.
In a small bowl, whisk together the aquafaba and the non-dairy milk. Beat the wet ingredients into the dry ingredients.
Let the dough mixture rest for 5-10 minutes.
Pour the batter into something with a spout such as a large carafe or liquid measuring cup.
Working as quickly as you can, take the hot oil-filled muffin tins out of the oven and pour the batter into each hole. Make sure not to overfill and to leave a small space at the top.
Return the tins to the oven as fast as you can. Bake for 10 minutes and then turn down the heat to 375F/190C for an additional 15 minutes until the Yorkshire puddings are golden brown.
Remove from the heat and use the back of a spoon to push down a 'well' in the middle of each Yorkshire pudding.
Let the Yorkshire puddings cool in the tray for 15 minutes and then use a spoon to remove them and let them cool completely on a wire rack.