2tbspdulse seaweed flakescan be replaced with kelp flakes
2tbspvegetarian oyster sauce
2tbspOld Bay seasoning
3whole green onions
2tbsNeat Egg mixor milled chia seeds
½ yellow oniondiced
1handful fresh parsley leaves
Cooking oil spray
Topping: Vegan tartar sauceoptional
Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper and set aside.
Add chickpeas, artichoke hearts, and hearts of palm to a food processor. Pulse for a few seconds at a time until ingredients are flaky and well combined. Do not overprocess or the mixture will become mushy. Add mixture to a large mixing bowl.
Add remaining ingredients to food processor and pulse until well combined. Everything should be finely minced until it is almost a puree consistency. Add to the chickpea mixture in the large mixing bowl.
Fold all ingredients together using a large spoon until well combined. Use a ⅓ cup measurer to portion patties and form into round discs, about 1-inch thick. Lightly spray the parchment-lined baking sheet with cooking oil and place in evenly spaced rows.
Bake in the 375-degree oven for about 40 minutes until the patties have an even golden-brown color. Remove from oven and allow to cool for around 10 minutes before serving.
Enjoy with vegan tartar sauce. The patties can also be used to make vegan burgers.