In a medium saucepan, combine red lentils and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until lentils are tender and most liquid is absorbed.

While lentils cook, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Stir in cumin, paprika, cayenne pepper, and salt. Cook spices for 30 seconds until fragrant.

Add the cooked lentils to the skillet with the onion and spice mixture. Stir well to combine and cook for 2-3 minutes to meld flavors. Remove from heat and let cool slightly.

In a small bowl, mix tahini with lemon juice and a pinch of salt until smooth. Add water 1 tablespoon at a time if needed to reach desired consistency.

Warm tortillas in a dry skillet or microwave until pliable. Spread 2 tablespoons of tahini mixture down the center of each tortilla.

Divide the lentil mixture evenly among tortillas, placing it in a line down the center. Top with diced cucumber, tomatoes, red onion, and fresh parsley.

Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly from bottom to top. Cut in half diagonally and serve immediately.