Crisply breaded golden exterior, soft flavorful interior. Easy to make. Fun to eat. I used a combination of carrot, celery, onion and red pepper. Use what you have in the same overall quantity, just make sure that onion is one of them. For a sauce I used plain "yoghurt" mixed with horseradish.
Place the chickpeas, heart of palm, hummus, parsley or dill, pickles, Old Bay seasoning into a medium bowl. Now really get in there and massage the chickpeas with your hands, every time you mush a chickpea you get a point. I suppose you could use a potato masher but where is the fun in that? You still want texture but give it a good mash.
Dice up the veggies you are planning to incorporate, I used carrots, celery, onion and red pepper all 1/4 dice. Now heat a skillet and saute them with a smidgen of oil until the onion and celery become slightly transparent, about 5 minutes.
Stir the veggies and 1/2 cup bread crumbs into the bowl with the chickpeas.
Mix well. Cover the bowl and place it on the refrigerator for 20 minutes or up to 24 hours. You want it to firm up in the fridge. When you are ready to cook the crab cakes remove the bowl from the fridge and form balls the size of your bun. I used a melon baller for this part because I'm super fancy.
Gently press the balls into a disk shape. Pour the aquafaba into a medium bowl and give it a quick whisk, just 30 seconds. Place more bread crumbs into another shallow bowl or plate. Dip the patties gently into the aquafaba and then press (gently) into the bread crumbs. Turning and coating the other side as well.
Heat up a skillet to medium heat and put a little oil in. Sorry guys I'm leaving the amount up to you. I don't use much oil in my cooking. I probably used about 1 tablespoon over all. Go wild! Use as much or as little as you want. Or bake them and forego the oil altogether. Let me know how it goes.
Fry the patties for 3-4 minutes until golden and then flip with a spatula. Fry for 3-4 more minutes. This process will take a few batches.
You are good to go. Place your patties into toasted bun and condiment up.