Pre-heat the oven to 200C.
To make the bases, pour the chickpea flour and salt into a mixing bowl. Slowly pour in the water and stir until you have a smooth batter. Set aside.
Cut the carrots in half lengthways and drain the chickpeas. Transfer both of them to a baking tray and pour about 2 tablespoons of oil and the maple syrup over them. Season with salt and place the tray in the oven. Cook for 25-30 minutes.
Meanwhile process the dukkah ingredients until it reaches a coarse crumb. Set aside.
When the carrots are done take the tray out and whack the grill on to high. Under it, place a medium sized oven-proof frying pan with about a tablespoon of oil in it. Once the oil is hot carefully take the pan out and pour half of the batter into it. Cook it under the grill for a few minutes until golden, remove the base and leave it to cool for a couple of minutes. Do the same with the other half of the batter.
Mix the yogurt and tahini together, squeeze in the lemon juice and stir. Spread the mixture over each base, top with the chickpeas, carrots and dill and sprinkle over the dukkah. Eat straight away.