Garbonzo Bean Snacks

I'm confused, I think you have the wrong description :)

When I halved the recipe and mixed together 2 packed cups of garbanzo flour and 500 mL room temperature water, I had the same reaction as karmadi because it looked more watery than soymilk, and I had another 500 mL to add!

But, 2 cups of garbanzo flour in, I wanted to see what would "make the recipe work."

Here's what I did:
3 cups garbanzo flour
1/2 liter water
1/4 cup cup vegetable oil
2 tsp salt

Whisked it all together (looked like pancake batter).
Poured mixture into a large baking pan (wound up 1/3 inch deep for a 12x17 pan).
Stuck it in an oven at room temperature, left it in there as it heated up to 400 degrees Fahrenheit.
Left it in exactly 8 minutes after the oven beeped "I'm at 400 degrees!"

This ratio and procedure created a cornbread-like pan of very edible stuffs that tastes right in between hummus and canned garbanzo beans.

Because my mixture turned out really dense and corny, I think the original recipe might be right.

I ate some hot and it's yummers for a salvaged batter.

I can see how this could taste like pita bread if done right.

Next time:
I will follow the recipe exactly, but use 2 liters of boiling water instead, because at room temperature, I really don't see how this would work out.