1. In a pan over medium heat, cook the mushrooms, onion and garlic until soft. Add the herbs and soy sauce and continue to cook for 5 minutes.
2. Place mushroom mixture into a bowl lined with paper towels to absorb as much liquid as possible.
3. To make the flax egg, combine 2 tbsp flax seed with 4 tbsp hot water in a bowl and allow to sit for 5 minutes.
4. In a blender or food processor, add your black beans, walnuts and flax egg, pulse until combined.
5. Add the mushroom mixture and the Myco10 Mushroom Complex and pulse again until everything is combined.
6. Form your falafels by rolling the mixture into balls.
7. To cook, pan fry in a little oil or preheat your oven or airfryer to 395F and cook for about 25 mins until golden.

Storage Instructions: Freeze the falafel in an air tight container for up to a month.