Add the hearts of palm and chickpeas to the food processor and pulse until you have a rough, chunky mixture. Stop and scrape down the sides as needed so that you process it evenly. Don't pulse too many times, as you want it to be chunky.
In a large mixing bowl, add vegan mayonnaise, soy sauce, lemon juice, dijon mustard, sea salt, smoked paprika, ground ginger, ground black pepper, white pepper, red pepper flakes, onion powder and garlic powder. Whisk to combine it well.
Add the heart of palm and chickpea mix to the bowl, along with chopped green onions, chopped nori, fresh chopped parsley, red bell pepper, sesame seeds and panko breadcrumbs. Gently fold to combine.
Place the mixture into the freezer for 20 minutes to firm up.
After 20 minutes, take the mixture out of the freezer and begin forming it into patties. Place about ⅓ cup of mixture into your hands and form it into a ball. Then gently flatten to form it into a patty shape.
Place the patties onto a parchment lined baking sheet. Place the patties into the freezer for 20 minutes to firm up before frying.
Add 2 tablespoons of sesame oil to a large skillet on medium heat. When the oil is hot, add 4-5 patties to the pan (as many as comfortably fit without over-crowding). They should sizzle when they hit the pan.
Fry for about 3 minutes on each side until golden brown.
Once cooked, transfer the patties to a baking sheet lined with paper towels to absorb any excess oil.
Repeat with the next batch, adding extra oil as needed, until all the patties are cooked.
Serve them hot and crispy with vegan tartar sauce, lemon wedges and fresh chopped parsley.