Cajun Fabcakes

Drain and rinse the garbanzo beans. Deseed and roughly chop the jalapeño. Roughly chop the celery. Zest and halve the lime. Combine the garbanzo beans, jalapeño, celery, hemp seeds, Cajun seasoning, just 1 tsp lime juice, and just ¼ cup panko breadcrumbs in a food processor. Pulse until well combined, but not fully broken down, about 10 to 12 pulses. Transfer garbanzo mixture to a large bowl.

Drain and roughly chop the hearts of palm. Add just half the chopped hearts of palm to the bowl with the garbanzo mixture. Season with ½ tsp salt and ⅛ tsp pepper and stir well to combine. Form the fabcake mixture into 6 patties and place in the refrigerator until Step 5.

Peel and mince the garlic. Add it to a small bowl along with the lime zest, Vegenaise, and a pinch of salt. Stir the lime aioli.

Add the remaining chopped hearts of palm to a large bowl. Slice the apple into matchsticks. Add the sliced apple, kale beet blend, just 1 tbsp lime aioli, juice from the remaining lime, and a pinch of salt and pepper. Toss kale-apple slaw to evenly coat.

Add the remaining panko breadcrumbs to a plate and coat the chilled fabcakes on both sides, pressing gently. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the fabcakes and cook until golden brown, flipping once, about 3 to 5 minutes per side. Transfer the fabcakes to a paper towel-lined plate and sprinkle with salt.

Divide the kale-apple slaw between large plates and top with the Cajun fabcakes. Serve with lime aioli for dipping. Enjoy!