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Makes 4 filled pitas
● 1 cup dried chickpeas (~190 g)
● ½ cup packed fresh parsley leaves
● ¼ cup packed fresh cilantro leaves
● ½ small onion, roughly chopped
● 2 garlic cloves; ¼ tsp black pepper
● 1 tsp each ground cumin and coriander
● ½ tsp fine salt
● 4 soft 8-inch pitas
● 2 tbsp olive oil, divided; more if needed
● Sauce: ¼ cup tahini
● 2 tbsp lemon juice
● 3 tbsp water, plus more to thin
● ⅛ tsp fine salt
● Toppings: 1 cup each diced cucumber and tomato
● ¼ cup finely chopped red onion
● 2 tbsp chopped parsley