Dice the onion, seed and finely chop the Roma tomatoes, and finely chop the fresh parsley.

Heat 2 tablespoons olive oil in the medium skillet over medium heat.

Add the diced onion and cook until soft and translucent, about 8 to 10 minutes.

Add 1 pound 95% lean ground beef to the skillet and break it apart with the wooden spoon.

Cook the ground beef until browned and fully cooked through, about 8 to 10 minutes.

Stir the chopped Roma tomatoes and fresh parsley into the cooked beef mixture.

Add 1 teaspoon salt, 2 teaspoons Lebanese 7 spice, 2 teaspoons sumac, and 1/2 teaspoon ground cinnamon.

Cook the filling for 2 to 3 minutes, stirring until well combined and most moisture has evaporated.

Remove the skillet from the heat and let the beef filling cool slightly until safe to handle.

Fill the shallow dish with warm water and dip 1 round rice paper sheet for 5 to 7 seconds until just pliable.

Place the softened rice paper sheet on the clean work surface and spoon 2 to 3 tablespoons beef filling into its center.

Fold the rice paper four times into a compact square parcel, enclosing the filling.

Dip a second rice paper sheet in warm water and wrap it around the parcel as a second layer.

Repeat dipping, filling, folding, and double-wrapping until all beef filling and rice paper sheets are used.

Arrange the meat pies in a single layer in the air fryer basket and lightly coat their tops with olive oil spray.

Air fry at 400°F (205°C) for 8 to 12 minutes until the pies are golden brown and crispy.

Cool the meat pies slightly so the exterior becomes crisper, then serve warm with plain yogurt if desired.