In a food processor, grind the roasted chickpeas only until they turn into crumbs. Be careful not to over grind it. You don’t want chickpea flour. You may find chickpea already coarsely ground in Middle Eastern grocery stores. Do not buy chickpea flour. It is too powdery.
Place the chickpea crumbs in a large bowl. Add all other ingredients except for the chicken soup, and mix well by hand, until mixture is well combined.
In a large saucepan, bring the chicken soup to a boil. If needed, add salt and pepper.
Make plum size balls of the chickpea mixture, and add them gently, one by one, to the soup. If the balls stick to your hands, use a small bowl with water to wet your hands lightly.
Lower the heat to medium and cook for about 30 minutes.
Place 1-2 balls in a soup bowl, add some soup and serve.
