(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Microwave 1 tablespoon (15 mL) water and add saffron; let stand until cool. Add remaining 2 tablespoons (30 mL) chilled water to saffron water. (If not using saffron, skip this step.)
In a large bowl combine flour, sugar, turmeric and salt. Using a pastry blender, cut in Becel until mixture resembles coarse crumbs. In a small bowl combine tahini (if using) and saffron-water mixture (or chilled water). Stir into flour mixture.
Gather mixture into a ball, kneading gently until it holds together; Divide dough in half and flatten into two disks. Wrap in plastic wrap. Chill for 30 minutes.
On a lightly floured surface, roll one disk of dough to ⅛-inch (3 cm) thickness. Using a 4½-inch (12 cm) round cutter, cut dough into 5 rounds, rerolling scraps only once. Repeat with remaining dough. Place rounds on 2 parchment-lined baking sheets.
Add all ingredients except Becel and tomato paste to the bowl of a food processor. Pulse until very coarsely chopped.
Heat Becel in a large skillet over medium heat. Add mushroom and chickpea mixture to the skillet and stir in tomato paste.
Cook 8 minutes, stirring often, until lightly browned. Let cool.
Preheat oven to 400°F (200°C) . Place about 2 tablespoons (30 mL) chorizo mixture in center of each round. Fold dough over filling. Crimp to seal with a fork.
Bake 15 to 20 minutes or until patties are lightly browned.