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Vegan Crab Cakes


1 14-oz can chickpeas, unsalted beans
1 14-oz can hearts of palm, chopped into large pieces
1 jalepeño, seeded and minced
¼ cup vegan mayonnaise (I prefer Just Mayo)
2 tbsp Old Bay seasoning
1 tsp umeboshi plum vinegar
1 tsp dijon mustard
1 cup panko bread crumbs + ½ cup for coating



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