In a small bowl, mix flaxseed meal with water. Let sit for 5 minutes until it thickens.
Shred the Hearts of Palm
Using your hands or a fork, shred the hearts of palm into small, flaky pieces.
Mash the Chickpeas
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but slightly chunky.
Mix the Ingredients
Add the shredded hearts of palm, vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, vegan Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper to the mashed chickpeas. Stir to combine.
Add Binders and Herbs
Mix in the flax egg, breadcrumbs, parsley, and green onion until well combined.
Form the Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Coat each cake lightly with additional breadcrumbs.
Cook the Cakes
Heat olive oil in a skillet over medium heat. Cook the cakes for about 4-5 minutes per side until golden brown and crispy.
Alternative Baking Method
Preheat the oven to 400°F. Place cakes on a lined baking sheet and bake for 20 minutes, flipping halfway through.
Serve
Enjoy warm with a squeeze of fresh lemon and your favorite vegan tartar sauce or remoulade.