Pour the liquid from the can of garbanzo beans into a separate bowl and then combine the garbanzo beans and the hearts of palm in a food processor. Only pulse a few times to break them down to a crab like consistency. (Do not over pulse or your mixture will be mushy. If you do not have a food processor, just mash them together with a fork until you have a crab like consistency).
Pulse the seaweed sheet in a food processor until it is in a dust like consistency. If you don’t have a food processor, just finely chop the seaweed sheet into tiny pieces.
In a large bowl, whisk the reserved liquid from the beans until it’s foamy. Next add Worcestershire sauce, lemon juice, mustard, ground up seaweed, and all the dry seasonings. Mix until everything is combined.
Add the oats, green onion, garbanzo bean/ chickpea mixture. Gently combine until the mixture is incorporated. Add salt/ pepper to taste if needed. Form your patties and line them on a baking sheet. Freeze them for about 20 minutes so that the mixture is firm.
Add a tbsp of oil and fry on each side for about 5 minutes or until golden brown, pop in the oven or airfryer at 350° for 10-12 minutes.