Iraqi Sambousek (Chickpea-Filled Pastry Pockets)

This recipe is from Janna Gur's Jewish Soul Food. Since I can't have butter, I used a smaller amount of coconut oil in the pastry, instead. I baked them, as I can't eat deep-fried food, but the taste didn't suffer for that. 

This recipe made many sambousek, of which I baked the amount that fit on one baking sheet, and froze the rest unbaked. 

The main thing I would do differently next time, would be to do each of the steps on a separate day (make filling, make dough/refrigerate or freeze, fill and bake/freeze pastries). That would make life easier, and it would be more fun to bake these.  The recipe is well-written. Scrumptious!