While almost everyone is familiar with a falafel sandwich, the sabich is its lesser-known but equally delicious cousin that features fried eggplant and hard-boiled egg. I trade the eggplant for richly spiced leftover turkey and then make lots of easy and beautiful spreads and salads to stuff into the pita along with it.
Put the turkey in a medium bowl. Combine the olive oil, cumin, paprika, turmeric and 1 teaspoon each salt and pepper in a small saucepan. Grate in 1 clove of the garlic. Cook over medium heat, stirring frequently, until the garlic starts to sizzle and the spices become fragrant, about 2 minutes. Pour over the turkey and toss to coat; set aside.
Combine the yogurt, mint, 1/2 teaspoon salt and juice of half a lemon in a small bowl. Grate in the remaining clove of garlic and stir to combine; set aside.
Combine the cabbage and banana peppers with their liquid in a medium bowl and toss with a pinch of salt; set aside.
Combine the cucumber, tomato, red onion and juice of half a lemon in a medium bowl, season generously with salt and toss to coat; set aside.
Combine the chickpeas and 3/4 cup of the liquid with the tahini, Aleppo pepper, avocado, juice of remaining 2 lemon halves and 1/2 teaspoon salt in a blender and blend until smooth, adding more chickpea liquid to thin as needed.
Cut off the tops of the pitas and split the pitas open. Spread the insides generously with the chickpea puree (about 1/3 cup each), then stuff with the turkey, eggs and cucumber and cabbage salads. Drizzle with the yogurt sauce.
If starting with dried chickpeas, cook them using your favorite method, then substitute 1 1/3 cups of the cooked chickpeas and 3/4 cup of the cooking liquid for the canned.