For Crab Cakes:
Sautéed chopped onion in a pan with light oil for about 1 minute
Add chopped garlic and sauté for another minute. Set aside when done.
Rinse and drained canned chickpeas and hearts of palm. Add to mixing bowl.
Add 1 cup of the breadcrumbs to the mix. Set the remaining 1/2 aside.
Add remaining ingredients into mixing bowl including the sautéed onion and garlic. Mix together.
Transfer ingredients to good processor and pulse until well blended while keep some of the texture intact.
Mold into crab cake patties
Coat patties in remaining breadcrumbs
Place in freezer for about 40 minutes to firm up and prevent breaking apart
Heat oil in a pan and pan fry each patty for about 3-4 minutes on each side until lightly browned
Serve with aioli and enjoy!
For Lemon Garlic Aioli:
Chop the garlic
Mix all remaining ingredients with Mayo and add on top of crab cakes and enjoy!