Rinse and dry the produce. Add the whole grain millet to a small saucepan and toast over medium-high heat until fragrant and golden, about 3 to 4 minutes. Add ⅔ cup water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until all of the water is absorbed and the grains are tender, 15 to 20 minutes. Fluff millet with a fork.
Scrub the Japanese yam and grate with a box grater. Place the grated yam into a colander over a large bowl and sprinkle with salt. Peel and shred the onion with the box grater and add it to the Japanese yam. Toss the yams and onion with the salt to help them expel water.
Thinly slice the cucumber and scallion. Roughly chop the mint and parsley leaves. When the millet has finished cooking, add the cucumber, scallion, mint, and parsley to the saucepan. Drain and rinse the garbanzo beans. Stir in the garbanzos, juice from half the lemon, and 2 tbsp olive oil. Season tabbouleh with salt and pepper and remove from heat.
Over a sink, use your hands to squeeze some of the water out of the yams and onions. Dry off the large bowl and then transfer the grated yam and onion to the bowl. Add the Follow Your Heart® Vegenaise®, just 1 tsp of the Greek seasoning blend, a pinch of salt and pepper and mix well.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Form the yam mixture into 6 fritters. Use a spatula to transfer the fritters to the oil and press to flatten. Reduce the heat to medium after the latkes have been cooking for 1 minute. Fry the fritters until crispy, about 3 to 5 minutes per side. Once crisp on both sides, transfer to paper towels and season with salt.
In a small bowl, mix together the remaining lemon juice, vegan yogurt, remaining Greek seasoning blend, and a pinch of salt. Serve the yam fritters with millet tabbouleh and lemon yogurt.