Heat the oven to 200°C.
Grind the nuts in a food processor and add the sugar.
Drain the chickpeas, saving the chickpeas broth. Measure up the chickpeas broth in a jug, add it to the nuts and blend to a smooth paste.
Roll into balls weighing about 20 g. If the dough turns sticky, rinse your hands as you go.
Space the nut balls on a baking sheet lined with baking parchment.
Bake in the lower part of the oven for 8-10 minutes. Leave to cool.
Dip one side of the cookies in melted chocolate and sprinkle with grated orange zest. Store cool in a jar.
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