In the bowl of a large food processor, pulse together the chickpeas, onion, garlic, cilantro, parsley, harissa, spices, and 1/4 c of olive oil until it forms a paste. Taste the mixture add more spices, salt, or pepper, to your preference.

Scoop the chickpea mixture into the pitas.

Pour the remaining 1/4 c of olive oil into a pan, and heat it on a medium flame. Working in batches, place the pitas chickpea-side down in the skillet, and cook for about 3 minutes or until the chickpea mixture browns.

Flip the pitas onto their sides and cook on both sides for about 3 minutes, until the pita bread gets crispy.

Meanwhile, preheat oven to 400 F. Spray a baking pan with non-stick spray.

Lay the pitas on the baking pan and bake for about 10 minutes, flipping them over once.

Serve each pita drizzled with tzatziki, tahini, and a sprinkle of cilantro and parsley.