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Mix the Batter: In a large bowl, add chickpea flour. Slowly start adding the water a little bit at time in the middle, whisking to incorporate it. This will help lumps to not form, once it's incorporated with the flour in the middle in a thick batter, add some water and continue until you've added all of it.
Let it sit for a few minutes, then remove any foam that floats to the top. This helps reduce bitterness and improve texture.
Let It Rest: Cover the bowl with a kitchen towel or cling film and let it rest at room temperature for at least 1 hour. This helps the flour fully absorb the water and the end results will be smoother and more cohesive.
Preheat the oven: While the batter is resting, when there is about 20 minutes left, pre heat the oven to 220°C (425°F) static. You can cook the vegetables in this time or before and let them sit until ready to use.