Preheat oven to 450F (225C). Grease or spray 6 cups in a standard size muffin tin.

In a medium bowl, whisk together the chickpea flour, salt and smoked paprika; slowly whisk in water (this helps to avoid lumps) until blended and smooth. Whisk in 1 tablespoon olive oil. Let stand while preparing vegetables.

Place the potatoes in a medium-large skillet and fill with enough water to just cover. Bring to a boil over high heat; cooked for 10-12 minutes, stirring once to avoid sticking, until fork-tender; Drain in a colander,

Heat the remaining tablespoon oil in same skillet set over medium-high heat. Add the onions and bell pepper. Cook and stir for 5 to 6 minutes until vegetables are somewhat softened. Add the potatoes; cook and stir for 30 seconds longer. Season with salt and pepper.

Divide the vegetables between the prepared cups. Whisk the baking powder into the batter, then divide the batter over the vegetables.

Bake in the preheated oven for 14 to 18 minutes until the centers are set, the edges are golden brown, and the surface of the pucks appears dry. Transfer to a wire rack and cool for at least 10 minutes before removing from the tin. Serve warm, room temp, or chilled.