Vegan Crab Cakes (Happy Hearts "Crab" Cakes) from Sweet Potato Soul

INGREDIENTS

2 14 ounce cans

hearts of palm, drained and chopped into large pieces

1 1/2 cups

cooked chickpeas (see page 125) or 1 (15-ounce) can, drained and rinsed

1 cup

panko bread crumbs, plus ½ cup for coating

1/4 cup

vegan mayonnaise

jalapeño pepper, seeded and rinsed

1 1/2 tbsp

Old Bay seasoning

1 tsp

ume plum vinegar

1 tsp

Dijon mustard

6 tbsp

grapeseed, canola, or safflower oil