Preheat the oven to 220C/gas mark 7. Divide the oil between a 6-hole muffin tin and place in the oven.
Meanwhile, sift the flour, gram flour and baking powder into a large bowl. Add a pinch of salt and good grinding of pepper. Whisk together the chick pea juice and milk alternative then beat into the dry ingredients until smooth; pour into a large jug.
Pour the batter into the muffin tin and place in the oven. Bake for 10 minutes then turn down the oven to 190C/gas mark 5 (don’t open the door) and bake for a further 15 minutes until crisp, golden brown and cooked all the way through.
Cook’s tip: If time allows, make the batter an hour or so in advance and leave to rest before baking.