In a small bowl, combine flaxseed meal and 1/3 cup water; set aside.

Roughly chop celery and carrots.

Blend in a food processor with garlic, 2 teaspoons nutritional yeast, allspice, nutmeg, salt and black pepper. Process until mixture forms a thick paste.

Heat millet in a large pot over medium heat. Keep a lid on the pot and heat until millet starts to brown and toast, 4 to 5 minutes.

Immediately add 1 cup water and the puréed vegetable mixture.

Bring to a boil. Cover, lower heat and simmer until millet is tender, about 20 minutes.

Uncover and stir in soaked flaxseed meal; cook, stirring frequently, until the mixture is very thick. Remove from heat and let rest until cool enough to handle.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Using a tablespoon, portion millet mixture into about 24 balls. Place on the prepared baking sheet.

Bake until golden brown and firm, about 20 minutes.

Meanwhile, in a food processor, process walnuts, tahini, remaining 1 tablespoon nutritional yeast and 3/4 cup water until smooth.

When ready to serve, heat walnut sauce in a large skillet over medium heat until hot; add a few tablespoons of water if it is too thick.

Gently add milletballs and toss until coated. Sprinkle with parsley before serving.