Flatten halved dates between greaseproof paper using a rolling pin into a 13cm x 25cm rectangle.
Chill the date sheet in the fridge for 40 minutes.
Dissolve sugar in rosewater and water over gentle heat.
Stir in ground almonds to create a thick paste and set aside.
Melt the soya margarine in a small pan.
Cut the chilled date sheet into three 12cm x 8cm rectangles.
Spread frangipane and sprinkle pomegranate seeds onto each date piece, then roll into sausages.
Cut each roll into four pieces.
Preheat the oven to 190°C.
Brush filo pastry with melted margarine and wrap each date piece, twisting the ends to seal.
Chill the pastry parcels in the fridge for 15 minutes.
Toast pistachio nuts in the oven for 8 minutes until lightly browned.
Heat sunflower oil to 180°C in a deep pan.
Fry parcels in batches for four minutes until golden-brown.
Drain on kitchen paper and serve with toasted pistachios and pomegranate seeds.