In a large mixing bowl, with a potato masher, squish the chickpeas until no whole pieces remain.
Quarter the hearts of palm lengthwise and then finely chop. Use your fingers to flake any larger pieces a little bit.
Add the hearts of palm, onions, garlic, bell pepper, kelp, Old Bay seasoning, mayo and ½ cup of the breadcrumbs to the bowl. Stir until well combined.
On a small plate, spread the remaining ½ cup of breadcrumbs.
Using a measuring cup and then your hands, form ⅓ cup size burgers. Press into the breadcrumbs to coat on each side.
In a large pan, heat olive oil over medium heat.
Fry the crab cakes for 6 minutes. Flip and fry for an additional six minutes.