1. Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down.  Remove from food processor and set aside.
2. Repeat process with hearts of palm. You want a crab-like texture. Do not over-process.  Remove and set aside.
3. Dice jalapenos.
4. Add chickpeas, hearts of palm, and jalapeños to a large bowl.  Add celery, bell pepper, and scallions.  Mix well to combine.
5. In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
6. Add liquid mixture to crab cake mixture and mix well. You may need to use your hands.  Add breadcrumbs and season with salt and pepper. 
7. On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
8. Chill cakes, uncovered, for ½ hour to help set.
9. Place the remaining ½ cup of panko in a shallow dish.
10. Coat each cake with the remaining panko.  Lightly brush with remaining aquafaba. 
11. Heat an oil-coated skillet on medium-high heat.
12. Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
13. Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
14. Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.

CREOLE RAVIGOTE

1. Add all ingredients to a blender and mix until smooth.
2. If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.