Sambusaks (Sumboosaks) with Chickpeas

Sambusaks (Sumboosaks) with Chickpeas

Nurit Cusack 0

"These are traditional Purim sambusaks from Baghdad, with a chickpea filling and a whole egg in each. Adding the egg is optional so please omit that part if you'd prefer to make these without eggs."

Ingredients 2 h 10 m {{adjustedServings}} servings 253 cals

Serving size has been adjusted!

Original recipe yields 11 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle.
  2. Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined.
  3. Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C).
  4. Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling.
  5. Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
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Reviews 6

  1. 6 Ratings


Thank you so much Nurit Cusack for submitting this recipe! My husband is from Israel and grew up eating sambusaks all of his life made by his family, especially his Savta Chana! When I sent him to one of our Israeli grocery stores here in Dallas, they did not have the frozen ones. So I found your recipe and it was so easy! My husband said these are the real deal and very authentic! The only thing I changed was we didn't have the coriander so that got left out. Savta Chana also put turmeric in the filling while cooking it so that's what we did. SO yummy!


Not a dough maker, this came out perfect. The dough was. A little dry so I just added a little more warm water. I did some w/eggs. You should use small eggs, as you will have more room for filling. I also only needed 27 seconds in my microwave. At 40 sec they blew up. My husband loved them and we served with Tapitio.

Richard Beard

Can't wait to try this. The cornstarch is a nice addition for a lighter crust. I may even try a breakfast version with the whole egg! Thanks for the recipe