Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place a medium sized pot over medium-high heat. Add diced onion and 2 T water. Saute for 2 minute.
Stir in garlic, parsley, thyme, paprika, lentils and 2 cups of water. Bring to a boil, reduce heat to low and simmer for 30 to 40 minutes, or until lentils are soft and moisture has been soaked up. Remove from heat.
Stir in nuts, flax, nutritional yeast, Bragg's and pepper.
Blend using an immersion blender or by transferring to a blender and pulsing. The mixture should begin to clump together but some lentil and onion pieces will remain. Do not puree into a creamy consistency.
Use clean heads to form 15 balls, each approximately 2 T. Place on baking sheet and bake for 25-30 minutes, until crispy to touch.