Place the chickpeas, hearts of palm and corn into a food processor and pulse to combine and mash. Don’t over process it though, you still want some texture.
Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine. Season with sea salt to taste.
Place the remaining ½ cup of panko in a shallow dish.
Heat an oil coated skillet. Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish. Pan fry for 3 minutes on each side. Do this with the remaining batter. When they are cooked, transfer them to a plate covered with paper towel.
Serve with a dollop of vegenaise and fresh greens.
Makes 6-8 patties