Step 1

In a food processor, add the chickpeas and hearts of palm to a food processor. Pulse a few times until broken down a bit but not smooth. You want to leave a lot of texture.

Step 2

Transfer the mixture to a large bowl and set aside.

Step 3

In a small pan, sauté the red bell pepper and onion over medium heat in a tablespoon of olive oil until translucent and softened, about 3-4 minutes.

Step 4

Add the red bell pepper and onion to the bowl with the chickpeas/hearts of palm, along with the vegan mayo, dijon mustard, old bay seasoning, salt, black pepper, panko breadcrumbs and dill/parsley. Mix until well combined.

Step 5

Form into about 8 patties, about 1/2 inch thick.

Step 6

Heat a large pan (non stick or cast iron preferred) with a thin layer of oil. Fry the patties for about 4-5 minutes on each side, until golden brown.

Step 7

Transfer cooked patties to a plate lined with paper towels or a clean dish towel to soak up the extra oil.

Step 8

Lemon aioli: In a small bowl, whisk together the vegan mayo, lemon juice, sweet pickle relish and salt + pepper to taste.

Step 9

Serve the vegan crab cakes with lemon aioli and enjoy! Leftovers will keep in the refrigerator for up to 5 days. Reheat in a pan on the stove, the air fryer or oven to make them crispy again.