Lightly pulse chickpeas and hearts of palm in a food processor, be careful not to over process. The texture should still be fairly chunky while still well mixed.

In a large bowl, ad mayo, half the panko, chives, tarragon, lemon juice, aleppo pepper, old bay, mustard, coconut aminos, toasted nori and 1 egg. Season with salt and pepper and mix until thoroughly combined. Note: At this point, you can let the mixture sit for a bit in the refrigerator which will help make forming the patties easier if preferred.

Make your sauce by mixing together mayo, capers, cornichons, tarragon, chives, lemon juice and Dijon mustard in a medium sized bowl. Season to taste with salt and pepper. Set aside for later.

Form your 'crab cake’ mixture into patties using a 1/3 measuring cup. Arrange them on a 1/2 sheet pan lined with parchment.

Set up a plate with the remaining egg (whisked) and another with the remaining panko. Dredge each of the patties into the egg and then the breadcrumbs, covering both sides.

Heat butter and oil in a cast iron skillet. Add patties and cook until browned and crispy on both sides, about 10 minutes total.

Serve with tartar sauce (recipe on the next page) and more chives.