In large pot over medium heat, bring water and lentils to boil. Cover, reduce heat to low and simmer 15 minutes or until water is absorbed.

Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

Heat medium pan over medium heat. Add olive oil, onions, carrots and garlic. Cook 10 minutes, until carrots are soft and onions translucent.

In food processor, add onion-carrot mixture, red lentils, lemon juice, paprika, cumin, salt, black pepper and fresh herbs. Process on low until ingredients are incorporated and mixture becomes a paste. (Note: Texture can be chunky or smooth depending on preference.)

Transfer mixture to large mixing bowl and stir in almond flour. (Note: Mixture should be damp but able to hold its shape. Add more almond flour if necessary.)

Form mixture into 1.5 to 2-inch patties and arrange on baking sheet.

Bake 25-30 minutes or until golden-brown. Let cool before serving.

For herb tahini sauce, whisk tahini and water vigorously with a fork until incorporated. Stir in lemon juice, herbs and salt.

Serve falafel over salad or roasted veggies with a drizzle of tahini sauce.