Fry bell pepper, onion, and garlic for a few minutes.
Add cooked chickpeas, salt, paprika, dried herbs, and Ajwar or tomato paste. Cook for 2-3 minutes.
Mash down the mixture.
Cut pitas in half and generously fill them with the chickpea mixture.
Brush with oil and fry each side until golden brown.
Serve with Sriracha Mayo.
