Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2

Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.

Step 3

Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.

Step 4

Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.

Step 5

Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.