Vegetarian Crab Cakes Recipe (with Video)

Preparing the mixture
1. Lightly pulse chickpeas and hearts of palm in a food processor being careful not to over process.
2. In a large mixing bowl, combine mayo, half of the panko, chives, tarragon, lemon juice, aleppo pepper, old bay, mustard, coconut aminos, toasted nori and 1 egg.
3. Season with salt and pepper and stir until thoroughly combined.
4. Using a ⅓ measuring cup, form the mixture into patties and line them on an aluminum ½ sheet pan with parchment.
Dredging and cooking the patties
1. Set up a plate with the remaining egg and another with the remaining panko.
2. Dredge each of the patties into the egg and then the breadcrumbs, covering both sides.
3. Place back on the sheet pan.
4. Heat butter and oil in a cast iron skillet.
5. Add patties and cook until browned and crispy on both sides, about 10 minutes total.
Serving the dish
1. Serve with tartar sauce and lemon wedges with parsley.