Fry the vegetables

• Dice the bell pepper and onion, mince the garlic.
• Fry the bell pepper, onion and garlic in a pan for a few minutes.

Add chickpeas and seasoning

• Add the drained chickpeas, salt, paprika, dried herbs and ajvar.
• Cook for 2-3 minutes.

Mash the filling

• Mash the chickpeas down until the mixture holds together.

Fill the pitas

• Cut the pitas in half and generously fill the pockets with the chickpea mixture.

Fry the pitas

• Brush the filled pitas with oil.
• Fry each side until golden brown.

Serve

• Serve the pitas with sriracha mayo.