Cook lentils by bringing 4 cups of water (945ml) to a boil.
Add 1 cup of lentils, turn heat to low and simmer for 50 minutes until lentils are cooked, stirring occasionally.
Place cooked lentils in a large mixing bowl.
Cook millet by placing 1 cup of water (250ml) and 1/2 cup of millet in a pot.
Bring to a simmer, turn to low and cook for 20 minutes, stirring occasionally.
Place cooked millet in the mixing bowl with the lentils.
Add the remaining ingredients, except for the rice flour to the mixing bowl (onion, walnuts, tomato paste, parsley,garlic, oregano, basil, salt and water).
Stir mixture so that all of the ingredients are combined.
Place the mixture in a food processor and process until smooth (you may have to do this in two batches depending on the size of your food processor).
Once all of the meatball mixture has been processed, place it back in the large bowl and sprinkle in the rice flour.
Stir until the rice flour is mixed in.
Preheat oven to 350°.
Take the mixture and roll into whatever size meatballs you like. (if you make them about the size in the picture, you will get around 25 meatballs)
Place them on a baking sheet covered with parchment paper and bake for 35 minutes.
Notes
You can cook the lentils and millet a day in advance to help cut down on time.