Preheat oven to 400°F. Place a baking sheet into the oven while it heats up.

Peel and cube sweet potatoes; toss with 1/2 tablespoon of oil and 1/4 teaspoon salt. Spread onto the warmed baking sheet and roast for 20 minutes.

Drain and rinse chickpeas and pat with paper towels to remove excess moisture. Heat remaining oil in a large skillet over medium. Add chickpeas, paprika, cumin, and remaining salt. Cook and stir for 5 minutes. Add spinach in batches, allowing each addition to cook down a bit.

In a blender, add water, tahini, cilantro, parsley, garlic, juice of 1/2 lemon, and a pinch of salt if desired; blend until smooth.

Top tortillas with chickpea mixture, sweet potatoes, and finally the tahini sauce. Serve with applesauce on the side.