Preheat oven to 375°F / 190°C
Place a sieve over a medium sized mixing bowl, and sift the chickpea flour, salt, baking soda, garlic powder, turmeric and black pepper together, then stir to combine. Fold in the nutritional yeast.
Whisk about 2 cups / 500ml of water together until smooth. If more water is needed, add it a little at a time until you have a thick, but runny batter. Fold in the fennel salad.
Divide the batter into 12 muffin cups. Bake for 30-40 minuets, then remove from oven and let cool completely before enjoying. Keep leftovers in an airtight container in the fridge for up to one week.