For patty (GF):

2 cans palm of hearts

1 can artichoke hearts

1/2 cup chickpeas

1 cup chickpea flour

1 tsp each:


White pepper

Garlic powder

Onion powder

Celery salt

Wet batter (GF):

1 cup chickpea flour

Enough water to make a homogeneous, thick pancake-like batter

Dry batter (GF):

1 1/2 – 2 cups chickpea flour

2 tsp salt and pepper

Tartar sauce:

2 tbs vegan Mayo

1 tbs relish

1 1/2 tsp lemon juice

Avocado or grapeseed oil for frying


Add the hearts of palm, artichoke hearts, and chickpeas to a food processor and pulse until combined but still chunky. Transfer mixture to a large bowl, add the flour and seasonings and mix until combined and you are able to form a patty. Shape patties and lay each out on a parchment lined baking sheet. Place tray in the freezer for 30-40 minutes or until firm enough to handle without losing shape. Prep batters.

Coat patty in wet batter then dry to fully coat. Repay with remaining patties. Heat a pan with oil filled about a third of the way and fry on both sides until golden on each side. Remove from oils and place on a paper towel lined plate. Make tartar sauce and assemble with bread and vegan cheese slice of your choice. I used @violife cheddar slices. Enjoy!