These were a major pain in the ass. The recipe called for hulled, split chickpeas and claimed that it wasn't too difficult to do this processing oneself. I disagree. Next time, I think I'll use the "chana dal" from an Indian grocery.
As I spooned out the filling into each leaf, it seemed like a very insubstantial amount. However, it appears that during the cooking process, the filling expanded (probably as the rice cooked).
The final result was fantastic (the lemon juice drizzled over the top, essential) and got even better as it sat for a few days.
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