Before you get started, scroll up a little and watch a quick recipe video.
In a pan heat oil on medium-high heat.
Once oil is hot, put courgettes/zucchini, carrot, bell pepper/capsicum and saute for 5 minutes until half done.
Now mix in spinach, salt and saute for 5 more minutes until vegetables are well cooked.
In a deep bottomed bowl, add chickpea flour, salt, pepper, oregano, baking powder and mix well.
Now mix in cooked vegetables, add water gradually and whisk until you get a lump free batter.
Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.
Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.