- Preheat oven to 400°F and line baking sheet with parchment paper.
- Pulse artichokes, chickpeas and hearts of palm in food processor until mixed and chunky.
- Place mixture in bowl. Add Cashew Cream and stir, then combine with 1/2 cup breadcrumbs, Old Bay seasoning, Dijon mustard, lemon juice, and black pepper.
- Sprinkle 1/4 cup breadcrumbs on a plate. Form mixture into patties then coat each in breadcrumbs.
- Place on baking sheet. Bake 30–40 minutes, flipping halfway through.
- Serve Chickpea Cakes with Tartar Sauce (optional).
Notes: Store-bought Greek-style plant-based yogurt can be used in place of Cashew Cream. You can also use an air fryer.