Step 1

Place your chickpeas in a bowl and roughly mash them with a fork to crumble it, then set aside.

Step 2

To a sauté pan over medium heat, heat up a tablespoon of oil then add in the onion, bell pepper and mushrooms. Give the mixture a quick toss and let it sit for 2-3 minutes to release some of the moisture. Add a pinch of salt and continue to sauté until the mixture has cooked down and most of the liquid has cooked off.

Step 3

Add the garlic and sauté till fragrant, then add the tomato paste, mashed chickpeas, soy sauce, za’atar, cumin, coriander, and fennel seeds and sauté for an additional 2-3 minutes.

Step 4

Stir in the parsley, taste and adjust seasoning to your liking then set aside.

Step 5

Preheat a griddle then cut your pita in half and open the pocket. Carefully stuff each pita half until it is filled to the top. Brush or spray the pita with the remaining oil.

Step 6

Place the pita filling side down on the grill for 3-4 minutes until grill marks appear then flip and sear it for about 3 minutes on the remaining sides. Repeat with the remaining pitas.

Step 7

To make the yogurt sauce, combine the yogurt sauce ingredients in a bowl and whisk to fully combine then add salt and pepper to taste. Serve the grilled pita with the sauce and any fresh veggies you like.