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Preheat oven to 350°F.
In a large bowl, mix together the beef, grated onion, garlic, jalapeño, tomato paste, parsley, cilantro, olive oil, ice water, and spices until fully combined and slightly sticky.
Cut the pitas in half and gently open each pocket (heat the pitas in the microwave for a few seconds first to make them easier to open). Spread a thin layer of the meat mixture inside each pita, then brush the outside generously with olive oil.
Heat a pan over medium heat. Cook the arayes meat side down first for 1–2 minutes until charred, then flip and cook each pita side until golden and crispy.
Finish in the oven for 15 minutes, or until the meat reaches 155°F internally.
While the arayes cook, mix together all sauce ingredients until smooth.
Brush the hot arayes with olive oil mixed with minced garlic and parsley, then serve with the dipping sauce.