Start by draining and rinsing the chickpeas, artichoke hearts, and hearts of palm. Make sure to chop the hearts of palm roughly to achieve a flaky texture similar to crab meat.
In a large mixing bowl, use a fork to mash the chickpeas until they are mostly smooth but still have some texture. This will form the base of your crab cakes.
Add the drained artichoke hearts, chopped hearts of palm, vegan mayonnaise, Dijon mustard, green onion, kosher salt, Old Bay seasoning, and black pepper to the mashed chickpeas. Stir until well combined.
Sprinkle in the all-purpose flour and panko breadcrumbs. Mix everything together until the mixture holds together but is still slightly crumbly. If it seems too wet, add a little more flour.
Using your hands, form the mixture into patties about 2-3 inches in diameter. You should get roughly 8-10 cakes, depending on the size.
In a frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan for frying.
Once the oil is hot, carefully place the cakes in the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm with vegan tartar sauce and garnish with additional green onions.
