Cook the lentils (or use canned): Rinse 1 cup dry lentils and add to a pot with enough water to cover by about 2 inches. Bring to a boil, then simmer uncovered for 15–20 minutes until tender. Drain well into a fine mesh strainer and let steam-dry for at least 5 minutes. The lentils should be soft but not wet — this is key for crisp arayes.

Grate the onion over a bowl, then squeeze firmly in a towel to remove liquid.

Mash the lentils in a large bowl until mostly broken down.

Add the onion, garlic, tomato paste, parsley, cilantro, cumin, paprika, cinnamon, black pepper, and allspice. Sprinkle in pea protein or oat flour and stir until the mixture holds together when pressed. Mix well, and add salt to taste. For a richer texture, add olive oil 1 tablespoon at a time until the desired taste and mouthfeel. Adjust the seasonings to taste. Using your hands, squeeze the mixture together to bind.

Stuff the pitas: Make 3 to 4 well-stuffed mini pitas, or 5 to 6 lightly stuffed mini pitas. Gently open each pita half. Fill, then use your fingers to spread the filling evenly all the way to the edges. Press gently to compact so nothing falls out while cooking.

For thinner arayas: Heat a large skillet over medium-high heat. Spray both sides of the pita with olive oil, or add a drizzle to the pan. Then place 3 or more halves in the pan (whatever fits). Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy. The lentil-meat is spread so thin it cooks fast.

For well-stuffed arayas: Heat a skillet over medium with a thin layer of olive oil, or spray both sides lightly. Start by cooking the open side first for about 3 minutes, or until browned to seal the filling. Sear the sides of the pita for about 1 minute on each side, or until lightly browned.

Bake: Transfer the arayes to a baking sheet. Bake at 400°F (200°C) for about 15 minutes, flipping halfway, or until golden and warmed through. For extra color, broil for the last 1–2 minutes, watching closely.

Make the sauce: While the arayes bake, blend all sauce ingredients except water until smooth. Add water gradually until creamy and thin enough to drizzle.

Finish: Drizzle sauce generously over hot arayes or serve on the side for dipping. Add extra lemon if desired.