In a bowl, combine ground beef, yellow onion, garlic, half the cilantro, half the parsley, spices, harissa, pomegranate molasses, and 15 ml (1 tbsp) olive oil. Season to taste with salt and pepper and mix well.
Microwave the flatbreads for about 30 seconds to soften. Open the pita halves to make small pockets. Stuff the pita pockets with the meat mixture evenly.
Brush the outside of each pita with 15 ml (1 tbsp) olive oil.
In a skillet over medium-low heat, cook the pitas, meat side down, for 2-3 minutes. Turn and cook for 5-6 minutes on each side. Cook slowly to avoid burning the outside while making sure the meat is thoroughly cooked.
In a bowl, combine the cucumbers, red onion, olives, feta cheese, dried mint, and white balsamic vinegar.
In another bowl, combine yogurt, tahini, lemon juice, water, and remaining parsley and cilantro. Season to taste with salt and pepper and mix well. Drizzle with olive oil.
Arrange the arayes on a plate and serve them alongside the sauce and salad.
