Preheat oven to 175°C. Line a baking sheet with parchment paper. Add drained chickpeas and honey to a food processor or high-powered blender (don’t use a regular blender cause chickpeas will get very thick) and blend until smooth. Transfer to a medium-sized bowl. Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, that is normal. Drop batter by tablespoonfuls onto prepared baking sheet. Bake for 12-14 minutes. Remove from oven and set aside to cool for 10 minutes.