- 1.
In a bowl, mix together 2 cloves of grated garlic, juice and zest of half a lemon, soy sauce, 2 tbsp maple syrup, and hot sauce.
- 2.
Heat avocado oil in a large skillet over medium heat. Dry chickpeas well before frying.
- 3.
Add chickpeas to the skillet and cook undisturbed for about 3 minutes to let them turn golden.
- 4.
Add minced shallot and a pinch of salt, continue to sauté until shallots are softened.
- 5.
Stir in ground coriander and fennel seeds, cook for another 1-2 minutes.
- 6.
Reduce heat to low and add the lemon mixture, stirring until chickpeas are glazed.
- 7.
Remove from heat and stir in minced parsley.
- 8.
In a separate bowl, whisk together yogurt, tahini, remaining maple syrup, grated garlic, lemon juice, and zest with a pinch of salt and pepper.
- 9.
Warm pitas and spread with yogurt sauce, then add lettuce, cucumber, chickpeas, and pickled onions.
- 10.
Fold the pita and enjoy!