Add the lentils to a pot with the water. Bring to a boil over medium heat, then cover, reduce to low, and simmer for 15 minutes. All the water should be absorbed.
Meanwhile, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Heat a medium-sized pan over medium heat. Add one tablespoon of olive oil then the onions, carrots, and garlic. Cook for 10 minutes, until carrots are soft and onions are translucent.
Add the onion-carrot mixture and the red lentils to a food processor, along with the lemon juice, paprika, cumin, salt, black pepper, and fresh herbs. Process on low until all ingredients are well incorporated and it starts to make a paste, although you can keep it a little chunky for texture, if desired.
Transfer the mixture to a large mixing bowl, and stir in the almond flour. The mixture should be damp but able to hold its shape. If not, add more almond flour.
Form the mixture into about 1½ to 2-inch patties, and transfer to the lined baking sheet. You should have about 20-22 falafel.
Bake the falafel for 25-30 minutes, or until golden-brown on the top. Remove from the oven and let them cool a few minutes to firm up before serving.
While that cooks, make the herb tahini sauce. In a bowl, first combine the tahini and water. Whisk vigorously with a fork for a minute or two, until they are fully incorporated. Then add the lemon juice, herbs and salt. Stir again until fully incorporated.
Serve the falafel over a salad or roasted veggies with a drizzle of tahini sauce.