Heat oil in a saucepan over medium-high-heat. Add onion & cook till smooth for 3minutes. Stir in lentils, parsley, garlic, thyme, and paprika to coat.
Add water & bring to boil over medium-heat. Reduce heat to simmer & cover the pot. Cook till lentils are tender and water has completely evaporated for 30minutes. (Make sure lentils not soggy and dry).
Transfer lentil mixture to a large-bowl and put aside. Using a food-processor, process/pulse walnuts till finely chopped. Stir walnuts into lentils along with the yeast flakes, oat-flour, Bragg's Liquid Aminos, flaxseeds and salt.
Preheat oven 400°F. Prepare baking-sheet with lightly greased parchment-paper.
Scoop mixture, using about 1-2 tbsp. Form into balls and put them on prepared-sheets in a one layer till mixture is all gone. Bake for 30minutes or till brown and crispy on the outside.