In a large mixing bowl, add the drained hearts of palm and chickpeas. Use the back of a fork to mash into a paste. A few whole chickpeas remaining is ok.  

Add 1 cup panko breadcrumbs, mayonnaise, dijon mustard, celery, parsley, lemon juice, and spices. Use a spatula or wooden spoon to combine. Adjust seasoning with salt and pepper to taste.

Add 1 cup panko breadcrumbs to a plate. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to a lined baking sheet. Repeat the method with the remaining mixture until 18 patties are formed. 

Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add 4 patties (or more depending on the size of your skillet. Do not overcrowd) to the skillet and cook for 2-3 min. on both sides or until golden brown. Transfer cooked patties to a plate or flat surface lined with a paper towel (to soak up excess oil). Fry the remaining patties. 

Preheat the oven to 400°F. Line a baking sheet with parchment paper. 

Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to the prepared baking sheet. Repeat the method with the remaining mixture until 18 patties are formed. Use two baking sheets, if needed. 

Bake patties for 15 minutes or until golden brown. 

Whisk together all ingredients until creamy. Adjust seasoning with salt and pepper to taste. 

Serve cooked crab cakes with sauce and fresh lemon wedges.