Begin by thinly slicing your medium onions and place in a bowl to set aside.

In a mixing bowl, combine chickpea flour, nutritional yeast, ground cumin, salt, and ground turmeric. Gradually whisk in water until the mixture reaches a medium-thick consistency.

Carefully mix in the sliced onions until coated.

Heat a skillet over medium heat, add coconut oil, and once shimmering, drop spoonfuls of the batter into the skillet.

Cook for 2-4 minutes per side or until golden brown and crispy. Repeat with remaining mixture.

Serve immediately with a squeeze of lime juice and optional dips like cucumber raita or mango chutney.