Cut the russet potatoes into thin-ish strips, about 1/4-1/3 inch in width. (See photos for reference).
In a bowl, toss fries with the olive oil and spices. Add in as much black pepper as you like.
On two baking sheets lined with parchment paper, set out your fries, trying to make sure they don't touch (they'll get crispier this way!)
Bake fries in the oven for 30-40 minutes, tossing halfway. Towards the end of the cooking time, be sure to check on your fries more often to make sure they don't burn.
When done, set aside to cool.
Sriracha Tahini Sauce
To start, mince the garlic (I find mincing the garlic first helps with most blenders). Then, add all other ingredients into the blender and blend until everything is smooth.
When done, add more water to thin if necessary. The thinner the sauce, the more drizzle-able it becomes!
Putting It All Together
Split up the fries evenly into two bowls (or one bowl if you're really hungry!).
Drizzle the fries with the sriracha tahini, and load on the chickpeas and parsley, and any other toppings you like. Be sure to add extra sriracha if you like it spicy, and more fresh cracked black pepper.