Cover dried chickpeas with plenty of water and refrigerate for 12–24 hours. Drain, rinse and dry thoroughly. This recipe requires soaked, uncooked chickpeas; do not substitute canned ones.

Process drained chickpeas into fine crumbs. Add parsley, cilantro, onion, garlic, cumin, coriander, salt and pepper. Pulse, scraping the bowl, until a finely textured mixture holds together when pressed. Do not blend into smooth hummus or add water.

Whisk tahini, lemon juice, water and sauce salt until smooth. Add water a teaspoon at a time if needed for drizzling. Prepare the cucumber, tomato, red onion and parsley toppings.

Divide chickpea mixture among four pitas. Press it firmly and evenly across one side of each, about ¼ inch thick, reaching close to the edges.

Heat a large skillet over medium heat with about 1½ teaspoons of oil. Place one pita chickpea-side down. Cook about 6–8 minutes until deeply golden and the thin chickpea layer is cooked through, not raw or gritty. Lower the heat if it browns too quickly; add time as needed.

Use a wide spatula to turn the pita. Cook the bread side for about 30–60 seconds if you want it crisper, or skip this for a softer fold. Repeat with remaining oil and pitas, adjusting the heat between batches.

Top immediately with cucumber, tomato, red onion, parsley and tahini sauce. Fold gently or cut into wedges. Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), keeping toppings separate. Use within 3–4 days and reheat the cooked pita to 165°F (74°C).