Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
Place the remaining ½ cup of panko in a shallow dish.
Heat an oil coated skillet on medium-high heat.
Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
Pan fry for 3 minutes on each side.
Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
To make the red pepper aioli, blend the ingredients in blender until smooth.
Serve with a dollop of the red pepper aioli and fresh greens.